Garlic Soup

Anita Donohoe


2 large (48+oz) cans low sodium Swanson’s Chicken Broth
about half a cup of barley
1 or two entire heads of garlic
3 Turkish bay leaves
plenty of freshly ground pepper




I use my Kitchen Rock to slap each clove of garlic to loosen the skin. The rock is a fist-size river pebble with a flat surface. Cut off the root part of each clove, peel off the loose skin, slice it thickly and add all the cloves in the head of garlic to the broth and barley. Generously grind pepper over the broth. Give it a stir. Once the broth comes to a boil, lower the heat to a simmer for about an hour. I partially cover the pot.

A few drops of Tabasco, a dollop of heavy cream, and a hunk of crusty French bread to soak in the juices make nice additions.

Serefe! A.



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