Garlic Flu Fighter Soup

Serves 2

Since the medicinal properties of garlic are best preserved if the garlic is not cooked, this recipe calls for additional garlic to be added as a final step.

2 tablespoons extra-virgin olive oil
1 medium or large onion, chopped
½ cup carrot, finely chopped
3 cups water or soup stock (either chicken stock or vegetable stock)
2 tablespoons roast garlic puree
4 minced garlic cloves
2 tablespoons chopped fresh parsley
¼ cup chopped fresh shiitake mushroom
1 teaspoon thyme
½ cup lentils
Kosher salt and freshly ground black pepper, to taste

Add oil to medium-sized saucepan set to medium heat. Add onion, stirring from time to time. Cook to a deep golden brown color. Add carrots, soup stock (or water), garlic puree, two of the garlic cloves, parsley, mushroom, thyme, lentils, salt, and pepper. Simmer for one hour. One minute before serving, add the two remaining garlic cloves.

Serve in mugs or bowls.