Garlic Head Soup
Garlic Head Soup recipe
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
|
*
|
| 3 | each |
garlic bulb
peeled |
* |
| 118 | ml |
pearl barley
|
|
| 59 | ml |
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 |
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 5 | ml |
thyme
|
*
|
| 1.3 | ml |
rosemary leaves
ground |
|
| 15 | ml |
spike
|
* |
| 1E+1 | ml |
vegit
|
* |
| 3E+1 | ml |
vegetable stock
powder |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 1E+1 | ml |
seasoning mix
organic |
* |
| 15 | ml |
parsley flakes
dried |
|
| 1E+1 | ml |
dill weed
dried |
|
| 5 | ml |
salt
|
|
| 5 | ml |
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.
