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Thai Garlic Soup

4 tablespoons minced garlic -- or 5 cloves
2 tablespoons peanut oil
6 cups light stock OR water
4 teaspoons soy sauce -- or 5
1 teaspoon salt -- or less
3 cups cabbage -- coarsely chopped
2 medium carrots -- cut diagonally into 1-inch pieces
1 stalk celery -- chopped
sliced mushrooms -- a few
red pepper flakes, crushed -- to taste

In a deep saucepan, saute the garlic in oil over medium heat until it starts to turn brown. This will take only a few minutes.

Add remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender.

Taste and adjust seasonings. Serve immediately or store for reheating later.

*The soup reheats well.

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