Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 qt Water 1 tb Spike
3 Fresh garlic bulbs; peel 2 ts Vegit
1/2 c Pearl barley 2 tb Vegtable broth powder
1/4 c Long grain wild rice 1 c Sliced fresh mushrooms
4 lg Onions; chopped 2 ts Simply organic seasoning
4 Russet potatoes; peeled/chun 1 tb Dried parsley flakes
4 lg Carrots; peeled sliced 2 ts Dried dill weed
3 Celery; sliced 1 ts Salt
1/4 c Tamari soy sauce 1 ts Salt
1 ts Thyme 4 Russet potatoes; in small ch
1/4 ts Ground rosemary

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.

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