I'm not sure anything should taste this good. Garlic Soup:

1/4c. unsalted butter

2T olive oil

26 garlic cloves, minced

1 1/2 flour tortillas, diced, I used whole wheat tortillas-recipe below

1/4t. dry mustard

1/2t. ground cumin

4c. chicken stock

1c half & half

salt and freshly ground pepper to taste
In a large pot, heat the butter and olive oil over low heat; add the onions and garli, stir and ocver the pot tightly with a lid. Allow the onions and garlic to sweat over very low heat for 1 1/2 hour, or until very soft.

Remove the lid and stir in the diced tortillas, dry mustard and cumin, Cook, stirring, for 10 min. Add the stock and bring mixture to a boil. Stir in the half & half and salt and peepper and simmer over medium-low heat for about 30 min. Taste and adjust seasoning.

If desired, transfer soup to a food processor or blender and puree. Serve immediately.

This soup was even better today for lunch-but then most soups are. I got this recipe from Southwest, the Beautiful Cookbook, by Barbara Pool Fenzl. This book is undoubtedly the most beautiful cookbook I've ever seen. We might try potatoes and mushrooms in this sometime. Whole Wheat Tortillas:

2c whole wheat flour

1/3c. softened butter

1/3c milk

Cut butter into flour til crumbly add milk, roll very thin.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), February 06, 2002

Answers

A very big OOPS 2c. onion chopped. AAUUUUGgggggHHHH!!!!!!!I guess I can blame it on being dyslexic, so I will :~}

Karen, can you add the onions to the soup recipe above?

-- Cindy (SE. IN) (atilrthehony@hotmail.com), February 06, 2002.

Hang in there Cindy! We understand!

-- Ardie/WI (ardie54965@hotmail.com), February 06, 2002.