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Garlic Soup Vegan


3 qt water
3 fresh garlic bulbs, peel
1/2 cup pearl barley
1/4 cup long grain wild rice
4 large onions, chopped
4 russet potatoes, peeled/chun
4 large carrots, peeled & sliced
3 celery, sliced
1/4 cup tamari soy sauce
1 tsp thyme
1/4 tsp ground rosemary
1 tbsp spike
2 tsp vegit
2 tbsp vegtable broth powder
1 cup sliced fresh mushrooms
2 tsp simply organic seasoning
1 tbsp dried parsley flakes
2 tsp dried dill weed
1 tsp salt
1 tsp 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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