for garlic lovers only

I wanted to share this recipe with you because one--it is *SO* good, and two--it could be very beneficial during the flu and cold season. If you're like me, you like to treat ailments as naturally as possible and garlic is one potent remedy. I made a batch of this last night, and oh boy! LOVED IT--as well as the rest of the family. The recipe does not make much, so I will for sure be doubling it next time. I'll just put it down here like it is on the page:

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Garlic Soup--serves 4

"Stuffy head? Plugged nose? Turn to garlic soup for relief. Science shows that garlic can fight the strongest infections, even pneumonia. It has been used successfully to treat antibiotic-resistant bacterial illnesses, and its expectorant properties help move infection out of the lungs and bronchial tubes."

1 Tbl. olive oil
12 cloves fresh garlic, peeled and thinly sliced
2 large, sweet yellow onions, such as Vidalia or Walla Walla, peeled and thinly sliced
1 tsp. fresh thyme, or 1/4 tsp. dried
2 cups chicken broth or vegetable bouillon
1 pinch cayenne pepper, or more to taste
1 Tbl. fresh basil, chopped
salt

Put the olive oil in an 8-cup saucepan. On low heat saute garlic and onions covered, for about 25 min. until cooked through--they'll appear to be nearly translucent. Transfer the garlic and onions to a food processor or blender and puree with the thyme and 1/2 c. of the broth. (my note: I just kept it all in the same pot and pureed it with my hand-held blender. Watch for splatters though!) Pour puree back into pan and add remaining broth. Simmer for 20 minutes. Stir in the cayenne, basil and salt to taste, heat 2 more min.
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In case any one was curious, this came from Herbs for Health magazine--Sept./Oct. 1998, of which I do not have a copy of the original publication. My sister-in-law sent me this long ago and I just rediscovered it. What a gem!