| 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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