Cream of Garlic Soup (Jeane Jepson)

1 cube butter
1/2 cup minced garlic
2 cups dry white wine (must not be sweet wine)
4 cups chicken stock
1 tsp white pepper
4 bay leaves (whole)
2 qt heavy cream or half and half
2/3 cup roux (butter/flour mixture)

In large stock pot saute garlic in butter for 5 minutes at medium-high heat.  Stir occasionallyso as not to rown teh garlic.  Add pepper, bay leaves, wine and chicken stock.  Cook for 1 hour to reduce.  Don't cover.  If reduction is too severe, add 1-2 cups water.  After 1 hour remove from heat for 20 minutes to cool.  Add cream or half and half to pot, stirring constantly and return to medium-high temperature.  When the soup begins to steam, add roux to desired consistency.  If you have a wire whisk this works best to stir.  Cook for 20 minutes moer and serve.  Enjoy!