GARLIC SOUP

4 cups chicken broth
1/2 cup white wine
12 cloves garlic, peeled
2 onions, peeled and quartered
1 rib celery, quartered
water (optional)
1/4 cup dry sherry (optional)
toasted croutons or sliced, sauteed mushrooms (optional garnishes)

Combine all ingredients except water and sherry in a saucepan. Bring to a boil over high heat, then cover, reduce heat and simmer 2 hours. Add water if needed.

Cool slightly, then puree in a blender or food processor.

Return to pot and add sherry if desired. Reheat to serve.

May be garnished with toasted croutons or sliced, sauteed mushrooms.

Servings: 4
Source: Good Food Gourmet by Jane Brody