Thai Garlic Soup

4 to 5 tablespoons minced garlic

2 tablespoons peanut or canola oil

6 cups light stock or water

4 to 5 teaspoons soy sauce

1 scant teaspoon salt

3 cups coarsely shredded cabbage

2 medium-sized carrots, cut on the diagonal in 1-inch lengths

1 stalk celery, chopped

a few mushrooms, sliced (optional)

crushed red pepper to taste

In a deep saucepan or Dutch oven, saute the garlic in oil over medium heat until it starts to turn brown. (this will only take a few minutes).

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.

(Unlike many soups, this one is not delicate, and reheats nicely)

Don't be scared off by the amount of garlic in this recipe. It mellows amazingly as it cooks. The result is a light first course that can either precede an entree or be a small meal by itself.