Best Garlic Soup

I picked this up in Woman’s Weekly. It says to cancer-proof yourself with garlic. I thought I would share this with you. I lost my sister and brother-in-law to cancer.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 3  heads garlic
• 2  tablespoons olive oil
• 2  tablespoons butter
• 2 1⁄4 cups onions
• 1 1⁄2 teaspoons thyme
• 18  garlic cloves
• 3 1⁄2 cups chicken broth
• 8  ounces mushrooms, sliced and sauteed divided
• 1⁄2 cup  whipping cream
•  salt and pepper
• 1⁄2 cup parmesan cheese
• 4  lemon wedges

Directions

1. Preheat oven 350°F.
2. Cut tops off garlic heads, sprinkle with olive oil, and cover. Bake until tender (about 45 minutes). Cool, and then squeeze between finger tips to release cloves.
3. In saucepan melt butter; add onions and thyme; cook 6 minutes. Add roasted garlic and raw clove; cook 3 minutes.
4. Add broth; cover and simmer until garlic is tender, 20 minutes.
5. Add 3/4 of the mushrooms; transfer to blender and puree.
6. Pour mixture back into saucepan; add cream, reserved mushrooms, salt, and pepper. Bring to a simmer.
7. Divide cheese among 4 bowls. Squeeze 1 lemon wedge over each bowl; stir and serve.