Garlic Soup (vegan) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 quart: 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
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. 1.80
Source from luhu.jp
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. 1.80
Source from luhu.jp