Garlic Soup Recipe

[Guest guest]

This is from my Fix it Fast Cookbook. It is good.

Judy

 

Garlic Soup

 

3 qt. water

25-30 garlic cloves, whole, but skinned

1/2 c. Barley

1/4 c. Wild Rice

4 Onions, chopped

4 Potatoes, peeled and chopped in large chunks

4 carrots, sliced

3 stalks celery, sliced

4 T. Braggs Liquid Amino's or Soy Sauce

1 t. dried thyme

 

Place 2 c. of water into a large soup pot. Add the whole garlic cloves and

cook over med. heat for 15 minutes. Remove the garlic cloves and mash them

thoroughly before proceeding. Use a potato masher, or a food processor or

blender with some of the cooking water.

 

Add the remaining 2 1/2 qts. of 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, 30-45 minutes.

 

The soup tastes best if allowed to cook and then reheat. You can freeze

left over's for a later use.