Garlic soup (vegan) Recipe

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Garlic soup (vegan)

Artist:	_	Yield:	8
Categories:	Asian, Chinese, Ethnic, Garlic, Soups & Stews, Vegan, Vegetables	Rating:	0
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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

Procedures:

1	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.
2	It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced.
3	Place 2 cups of the water in a large stock pot.
4	Add the whole garlic cloves and cook over medium heat for 15 min. remove the garlic cloves and mash them thoroughly before processing.
5	Blend in a food processor.
6	Add the remaining 2 ?qts water the barley and the wild rice.
7	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.
8	Nutrition (per serving): 274 calories total fat 1 g (3% of calories) :
9	d/l from prodigy 12-14-9Recipe collection of sue smith.
10	1.80ss