Garlic Soup

4 to 5 (depending on taste) tablespoons of minced garlic
2 tablespoons of peanut oil (or vegetable oil)
6 cups of vegetarian broth
4 to 5 teaspoons (depending on taste) of soy sauce
Pinch of salt
3 cups of coarsely shredded cabbage
2 medium carrots, cut on the diagonal in 1-inch lengths
1 stalk of celery, chopped
Crushed red pepper to taste
A few of your favorite mushrooms, sliced
Lime wedges to garnish
Bean sprouts to garnish

In a deep saucepan or Dutch oven, saute the garlic in the oil over medium heat until it just starts to brown. (This will only take a very few minutes. Watch closely.)

Add the remaining ingredients except the mushrooms, bring to the boil, lower the heat and simmer, covered, for 10 minutes or until all the vegetables are tender. Add the mushroom slices the last 5 minutes of the cooking time.

Serve with lime wedges and bean sprouts on the side.