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Ingredients:

* 1 bulb of garlic (12 or more cloves)
* 6 sprigs of fresh parsley
* 1 bay leaf
* ¹/8 tsp dried sage
* ¹/8 tsp dried oregano
* 1 whole clove
* 1 tbsp olive oil
* 5 cups hot water
* 2 vegetable bouillon cubes or 1 chicken bouillon cube (for a meat meal)
* ¹/8 tsp black pepper
* 4 tbsp cream of rice
* Salt and black pepper to taste

Directions:

1. Peel the garlic cloves. In a medium-sized (2-quart) soup pot, combine the cloves of garlic with the parsley, bay leaf, sage, basil, oregano, clove, and olive oil.
2. Add the hot water. Crumble the bouillon cubes into the pot. Stir to dissolve. Bring the contents to a boil. Cover the pot, turn down the heat, and simmer for 1 hour. Remove the bay leaf. Slowly add the cream of rice. Cook for 30 seconds. Cover the pot and let set for 3 more minutes. Cool enough to be able to pur

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