Ingredients:

2 Tbsp. Olive Oil
4 cups Chicken Broth
1 bouquet garnie
1/2 small cucumber, finely cubed
1 small shallot, minced
2 cloves garlic, minced
12 - 16 cloves garlic, whole
1 medium Carrot, finely cubed
1/8 cup Barley
salt and pepper

Directions:

1. In a large soup-pot, saute the shallot, garlic and carrot in the oil over a medium heat. Cook until the shallot becomes transluscent. Season with salt and pepper.

2. Add all remaining ingredients and bring the mixture to a boil.

3. Reduce the heat to a simmer and cover. Cook covered for about 90 minutes or until the garlic cloves are soft.

4. Serve hot with a sprinkling of green onions for garnish.

This recipe serves about 4-6.