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Name: Garlic Soup (Vegan)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 bulbs Fresh garlic peel; 4 lg Onions chopped; 1 tb Spike; 3 qt Water; 1/2 c Pearl barley; 4 Russet potatoes peeled and chunked; 4 lg Carrots peeled & sliced; 1 ts Thyme; 1/4 c Long grain wild rice; 1/4 ts Ground rosemary; 2 ts Dried dill weed; 1 ts Salt; 1/4 c Tamari soy sauce; 2 tb Vegtable broth powder; 1 c fresh mushrooms Sliced; 2 ts Simply organic seasoning; 3 Celery sliced; 2 ts Vegit; 1 tb Dried parsley flakes; 1 ts Salt; 4 Russet potatoes in small chunks

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INGREDIENTS

3 bulbs Fresh garlic ; peel
4 lg Onions ; chopped
1 tb Spike
3 qt Water
1/2 c Pearl barley
4 Russet potatoes ; peeled and chunked
4 lg Carrots ; peeled & sliced
1 ts Thyme
1/4 c Long grain wild rice
1/4 ts Ground rosemary
2 ts Dried dill weed
1 ts Salt
1/4 c Tamari soy sauce
2 tb Vegtable broth powder
1 c fresh mushrooms ; Sliced
2 ts Simply organic seasoning
3 Celery ; sliced
2 ts Vegit
1 tb Dried parsley flakes
1 ts Salt
4 Russet potatoes ; in small chunks

Servings

INSTRUCTIONS

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? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Garlic Soup (Vegan)

3 bulbs Fresh garlic peel
4 lg Onions chopped
1 tb Spike
3 qt Water
1/2 c Pearl barley
4 Russet potatoes peeled and chunked
4 lg Carrots peeled & sliced
1 ts Thyme
1/4 c Long grain wild rice
1/4 ts Ground rosemary
2 ts Dried dill weed
1 ts Salt
1/4 c Tamari soy sauce
2 tb Vegtable broth powder
1 c fresh mushrooms Sliced
2 ts Simply organic seasoning
3 Celery sliced
2 ts Vegit
1 tb Dried parsley flakes
1 ts Salt
4 Russet potatoes in small chunks

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?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (602g)
Recipe Makes: 8

Calories: 333
Calories from Fat: 7 (2%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 454.6mg		16 %
Potassium 1410.3mg		37 %
Total Carbohydrate 74.6g		22 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 65.2g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 333

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