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Ingredients:
3 Quart(s) Dried Thyme
3 Fresh garlic bulbs; peel
1/2 Cup(s) Brown lentils
1/4 Cup(s) Long grain wild rice
4 large Onions; chopped
4 Russet potatoes; peeled/chun
4 large Carrots; peeled & sliced
3 Celery; sliced
1/4 Cup(s) Tamari soy sauce
1 Teaspoon(s) Thyme
1/4 Teaspoon(s) Ground rosemary
1 Tablespoon(s) Spike
2 Teaspoon(s) Vegit
2 Tablespoon(s) Vegtable broth powder
1 Cup(s) Sliced fresh mushrooms
2 Teaspoon(s) Simply organic seasoning
1 Tablespoon(s) Dried parsley flakes
2 Teaspoon(s) Dried dill weed
1 Teaspoon(s) Dried basil leaves
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 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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