Garlic Soup

Ingredients

2,800 ml water
3 garlic bulbs
100 gr pearl barley
30 gr long wild rice
4 onions
8 russet potatoes
4 slices carrots
3 slices celery
60 ml tamari soy sauce
2 gr thyme
1 gr rosemary
1 spike
2 vegit
30 gr vegtable broth powder
85 gr mushrooms
2 simply organic seasoning
2 gr parsley flakes
3 gr dill weed
6 gr salt

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 2.5 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. 1.80�