GARLIC SOUP (VEGAN)

Servings: 8
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 and 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

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. 1.80ἢr>
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