| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Soups, Mcdougall |
10 |
Servings |
INGREDIENTS
| 3 |
qt |
Water |
| 25 |
|
Garlic cloves; up to 30 papery covering removed |
| 1/2 |
c |
Barley |
| 1/4 |
c |
Wild rice |
| 4 |
|
Onions; chopped |
| 4 |
|
Potatoes; peel/chunk |
| 4 |
|
Carrots; scrub/slice |
| 3 |
|
Celery; sliced |
| 4 |
tb |
Soy sauce |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook
Place 2 cups of the water in a large soup pot. Add the whole garlic
cloves and cook over medium heat for 15 minutes. Remove the garlic cloves
and mash them thoroughly before proceeding. (Use a potato masher or process
in a blender or food processor.)
Add the remaining 21/2 quarts water, the barley, and the wild rice.
Bring to a boil, cover, and cook for 15 minutes.
Add the remaining ingredients and continue to cook until tender, 30 to 45
minutes.
Ths soup tastes best if allowed to cool and then reheated. Make it
several days ahead, or make with the intention of freezing for later use.
123 calories, 0.5 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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