Garlic soup (vegan)
8 servings
Ingredients
| Quantity | 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 | |
Directions
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