Garlic Soup
Recipe type: Soups and Stews
Serves: 8
  • 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)
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.