10 cloves garlic, peeled & sliced
1/4 c. olive oil
5 c. beef broth
1 c. dry sherry
Salt & pepper to taste
Toasted sliced French bread
Shredded Parmesan cheese

Saute garlic in oil until golden. Heat broth with sherry. When it boils, add garlic and oil. Season and simmer 30 minutes. Garlic at this point can be removed or left in soup.

Reheat to serve. Sprinkle toasted bread and cover top generously with cheese. Place toast in hot oven at 425 degrees for 3 minutes. Put cheese toast in bottom of individual serving dishes and pour hot soup over to serve. Serves: 4.