Let the bread cubes stand overnight so they are stale and hard, or dry them in 300 F. oven for about 15 minutes, stirring them once or twice. Cool until the bread is hard.

In a deep, heavy pot, heat the butter and oil over medium heat. Add the onions, and sauté until they start to color, 10 minutes. Add the garlic and cook until the onions are deep gold, with dark brown edges, 15-20 minutes.

Add the broth, parsley, thyme and bay leaf. (To make the later removal of the herbs easier, place them in a large mesh teaball, or one made specifically for holding herbs.) Increase the heat. When the soup comes to a boil, reduce the heat and simmer 10 minutes. Add the bread and cook 10 minutes. Remove from heat and let stand 20 minutes to cool slightly.

Remove the parsley, thyme and the bay leaf. Purée the soup in a blender until smooth. Blend in the milk. Season to taste with salt and pepper. (Refrigeration dampens the flavor, so chilled soups need more than the usual amount of seasoning.) Chill completely, 4 to 24 hours.

Before serving, adjust the seasoning. Divide the chilled soup among 4 bowls and serve garnished with the parsley.

Makes 4-6 servings. Per serving: 125 calories, 6 g. total fat (2 g. saturated fat), 14 g. carbohydrate, 5 g. protein, 2 g. dietary fiber, 438 mg. sodium.