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Garlic soup




Source of Recipe


The New McDougall Cookbook


Recipe Introduction


10 servings


List of Ingredients




3 qt Water
25 Garlic cloves; up to 30
- papery covering removed
1/2 c Barley
1/4 c Wild rice
4 Onions; chopped
4 Potatoes; peel/chunk
4 Carrots; scrub/slice
3 Celery; sliced
4 tb Soy sauce
1 ts Dried thyme
1 ts Freshly ground black pepper

Recipe



Place 2 cups of the water in a large soup pot. Add the whole garlic cloves and cook over medium heat for 15 minutes. Remove the garlic cloves and mash them thoroughly before proceeding. (Use a potato masher or process in a blender or food processor.)
Add the remaining 2 1/2 quarts water, the barley, and the wild rice. Bring to a boil, cover, and cook for 15 minutes. Add the remaining ingredients and continue to cook until tender, 30 to 45 minutes.
This soup tastes best if allowed to cool and then reheated. Make it several days ahead, or make with the intention of freezing for later use.