Smash each clove of garlic with the handle of a knife to make removing the skin easier. Remove the skin and chop the garlic. Heat the oils in aheavy kettle; add onion and garlic. Saute over very low heat for about 20 minutes or until well cooked. Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until the potato is tender. Remove the kettle from the heat and ad the shoyu or miso; thn add the cayenne to taste. Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad. From the files of DEEANNE