Garlic Soup with Barley & Wild Rice
Garlic Soup with Barley and Wild Rice recipe
Yield
8 servingsPrep
25 minCook
75 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
|
*
|
| 25 | each |
garlic cloves
up to 30, papery covering removed |
|
| ½ | cup |
pearl barley
|
|
| ¼ | cup |
wild rice
|
|
| 4 | each |
onions
chopped |
|
| 4 | each |
potatoes
peeled and cut into chunks |
|
| 4 | each |
carrots
peeled and sliced |
|
| 3 | each |
celery
sliced |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
|
*
|
| 25 | each |
garlic cloves
up to 30, papery covering removed |
|
| 118 | ml |
pearl barley
|
|
| 59 | ml |
wild rice
|
|
| 4 | each |
onions
chopped |
|
| 4 | each |
potatoes
peeled and cut into chunks |
|
| 4 | each |
carrots
peeled and sliced |
|
| 3 | each |
celery
sliced |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
black pepper
freshly ground |
|
Directions
Place 2 cups of the water in a large souup 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 2½ 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.
Ths 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.
