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Garlic Head Soup

Submitted by bumble

Garlic Head Soup recipe

YIELD

12 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3

QUARTS WATER *

3

EACH GARLIC BULB
peeled *

½

CUP PEARL BARLEY

¼

CUP LONG GRAIN AND WILD RICE BLEND *

4

LARGE ONIONS
chopped

4

EACH RUSSET POTATOES
peeled, chunked *

4

LARGE CARROTS
peeled, sliced

3

EACH CELERY
sliced

¼

CUP SOY SAUCE, TAMARI *

1

TEASPOON THYME *

¼

TEASPOON ROSEMARY LEAVES
ground

1

TABLESPOON SPIKE *

2

TEASPOONS VEGIT *

2

TABLESPOONS VEGETABLE STOCK
powder

1

CUP MUSHROOMS
fresh, sliced

2

TEASPOONS SEASONING MIX
organic *

1

TABLESPOON PARSLEY FLAKES
dried

2

TEASPOONS DILL WEED
dried

1

TEASPOON SALT

1

TEASPOON SALT

4

EACH RUSSET POTATOES
small chunks *

Directions

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 2½ 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 to 45 min.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 102g (3.6 oz)

Amount per Serving

Calories 62 4% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 421mg 18%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 12%

Sugars g

Protein 4g

Vitamin A 82% • Vitamin C 10%

Calcium 3% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber