chez gorgeoux: concoction for heavy garlic users

The soup lover in me decided today that the existence of onion soup must be countered by that of garlic soup. Imagination at work, I sauted four garlic heads, two tomatoes and one large mushroom with salt and fresh thyme. Then boiled them briefly, and mashed them together. Finished the soup off with a generous—to my low tolerance level for hot spices—sprinkle of dried chili, and ate with rye crispbread. Ten minutes to prepare veggies, ten minutes to saute, and ten more for boiling and mashing. You can add/ subtract veggies, use spring garlic instead of my seasonless cloves, and serve with toast/ bread with seeds/ pita/ focaccia/ you-get-it. However, don't try this at home unless you're a certified heavy garlic user.