Garlic Soup

• 10 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 4 cups water
• 2 cans (14-1/2 ounces each) beef broth
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon pepper
• 5 egg yolks
• 1 tablespoon grated Parmesan cheese
• 14 slices Italian or French bread, toasted
• Additional Parmesan cheese
• 7 slices Monterey Jack cheese, halved

1. In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
2. In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil).
3. Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately.

garlic, butter, flour, water, beef broth, parsley, pepper, egg yolks, parmesan cheese, italian, parmesan cheese, cheese

Taken from www.tasteofhome.com/recipes/garlic-soup/ (may not work)