Thai Garlic Soup

(Still Life with Menu, Mollie Katzen)

 

40 cloves of garlic, minced

4 medium carrots, diagonally cut into 1-inch pieces

2 teaspoons peanut, canola or vegetable oil

2 stalks celery, chopped

3 quarts water or light stock

 

a few mushrooms, sliced

4 Tablespoons soy sauce

red pepper, to taste

6 cups cabbage, coarsely shredded

 

 

In a deep saucepan, Dutch oven or soup kettle, sauté garlic in oil over medium heat until it starts to become brown. 

 

Add remaining ingredients and bring to a boil.  Lower the heat and simmer, covered about 10 minutes or until all the vegetables are tender.  Taste and adjust seasonings.  Serve immediately, or store for reheating later.  It reheats and freezes well.