I created this recipe from a recipe in the newspaper for garlic soup.
3 Full heads of garlic, unpeeled
4 T. Butter
1 can chicken Broth
first roast 3 heads of garlic (by placing whole garlic heads on tinfoil and baking). Remove from oven, cool.
Once the garlic cools, squeeze out the cloves into a bowl. Since they've been roasted, they will easily pop out of the peelings.
In a medium saucepan, melt 4 tblsp butter and add the garlic cloves. Saute over low heat for about 5 min. Then add flour. Stir in and cook the flour for about 5 min. It will form a moist "paste" texture.
Add 1 can chicken broth. not all at once though. You need to incorporate the roux.
Cook for about 10 minutes and toss with your favorite noodles.
Notes: Because you are using canned chicken broth, it is not necessary to add additional salt to the sauce. You may however wish to add 1/4 tsp freshly ground black pepper and up to 1 Tablespoon Fresh Chopped parsley (for a splash of color).