| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Soups, Lowfat, Prodigy, Dec., Fatfree |
8 |
Servings |
INGREDIENTS
| 3 |
qt |
Water |
| 3 |
|
Fresh garlic bulbs; peel |
| 1/2 |
c |
Pearl barley |
| 1/4 |
c |
Long grain wild rice |
| 4 |
lg |
Onions; chopped |
| 4 |
|
Russet potatoes; peeled/chun |
| 4 |
lg |
Carrots; peeled & sliced |
| 3 |
|
Celery; sliced |
| 1/4 |
c |
Tamari soy sauce |
| 1 |
ts |
Thyme |
| 1/4 |
ts |
Ground rosemary |
| 1 |
tb |
Spike |
| 2 |
ts |
Vegit |
| 2 |
tb |
Vegtable broth powder |
| 1 |
c |
Sliced fresh mushrooms |
| 2 |
ts |
Simply organic seasoning |
| 1 |
tb |
Dried parsley flakes |
| 2 |
ts |
Dried dill weed |
| 1 |
ts |
Salt |
| 1 |
ts |
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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