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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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