4 tbsp. salted butter
1/2 c. fresh chopped garlic (do not use prepared garlic products)
3 tbsp. flour
3 c. chicken stock
Salt and pepper to taste

In a 2 quart pot, melt butter. Add garlic and saute until light brown. Stir continuously, since garlic can burn. Add flour and mix thoroughly. Slowly add chicken stock, stirring continuously, and bring to a boil. Let simmer 15 minutes. Serves 3.

Soup may be served in a mini sour dough bread bowl (available from Lombardi Bakery in Petaluma). Slice top off bread. Hollow out inside and bake at 350 degrees for 10 minutes. Add soup, replace top and serve.