Ingredients
- 4 russet potatoes in ch
- 4 russet potatoes (peeled)
- 4 onions (chopped)
- 3 garlic bulbs peel (fresh)
- 2 vegit
- 2 simply organic seasoning
- 1 spike
- 2,800 ml water
- 100 gr pearl barley
- 85 gr mushrooms (sliced fresh)
- 60 ml tamari soy sauce
- 30 gr long wild rice (grain)
- 30 gr vegtable broth powder
- 6 gr salt
- 3 gr dill weed (dried)
- 2 gr thyme
- 2 gr parsley flakes (dried)
- 1 gr rosemary (ground)
- 4 slices carrots (peeled)
- 3 slices celery (sliced)
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�