Garlic Soup
Author: Kitchens
  • 3 Quarts water
  • 3 fresh garlic bulbs; peeled
  • 1/2 Cup pearl barley
  • 1/4 Cup long grain wild rice
  • 4 large onions; chopped
  • 4 Russet potatoes; peeled, cut in chunks
  • 4 large carrots; peeled and sliced
  • 3 stalks celery; sliced
  • 1/4 Cup Tamari soy sauce
  • 1 teaspoon thyme
  • 1/4 teaspoon ground rosemary
  • 1 Tablespoon spike
  • 2 teaspoons Vegit
  • 2 Tablespoons vegetable broth powder
  • 1 Cup sliced fresh mushrooms
  • 2 teaspoons Simply Organic seasoning
  • 1 Tablespoon dried parsley flakes
  • 2 teaspoons dried dill weed
  • 1 teaspoon salt
  • 1 teaspoon salt
  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. 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)
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