Title: Garlic Soup (Vegan)
Categories: Soup Lowfat Dec
Yield: 8 Servings

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 & 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. 1.80á

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