| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Dec., Fatfree, Lowfat, Prodigy, Soups | 8 | Servings |
INGREDIENTS
| 3 | qt | Water |
| 3 | Fresh garlic bulbs, peel | |
| 1/2 | c | Pearl barley |
| 1/4 | c | Long grain wild rice |
| 4 | Onions, chopped | |
| 4 | Russet potatoes, peeled/chun | |
| 4 | Carrots, peeled & sliced | |
| 3 | Celery, sliced | |
| 1/4 | c | Tamari soy sauce |
| 1 | t | Thyme |
| 1/4 | t | Ground rosemary |
| 1 | T | Spike |
| 2 | t | Vegit |
| 2 | T | Vegtable broth powder |
| 1 | c | Sliced fresh mushrooms |
| 2 | t | Simply organic seasoning |
| 1 | T | Dried parsley flakes |
| 2 | t | Dried dill weed |
| 1 | t | Salt |
| 1 | t | Salt |
| 4 | Russet potatoes, in small ch |
INSTRUCTIONS
This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the water in a large stock pot. Add the whole garlic cloves and cook over medium heat for 15 min. Remove the garlic cloves and mash them thoroughly before processing. Blend in a food processor. Add the remaining 2 1/2 qts water the barley and the wild rice. Bring to a boil cover and simmer for 15 min. Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min. This soup tastes best if made a day or two in advance to give the flavors a chance to blend. Nutrition (per serving): 274 calories Total Fat 1 g (3% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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