Garlic soup (vegan)

Yield: 8 servings

Measure Ingredient
3 quarts Water
3 Fresh garlic bulbs; peel
½ cup Pearl barley
¼ cup Long grain wild rice
4 larges Onions; chopped
4 Russet potatoes; peeled/chun
4 larges Carrots; peeled & sliced
3 Celery; sliced
¼ cup Tamari soy sauce
1 teaspoon Thyme
¼ teaspoon Ground rosemary
1 tablespoon Spike
2 teaspoons Vegit
2 tablespoons Vegtable broth powder
1 cup Sliced fresh mushrooms
2 teaspoons Simply organic seasoning
1 tablespoon Dried parsley flakes
2 teaspoons Dried dill weed
1 teaspoon Salt
1 teaspoon 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 2½ 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. 1⅘á

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