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Garlic Soup with Barley & Wild Rice

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Recipe

Garlic Soup with Barley and Wild Rice recipe

 

Yield

8 servings

Prep

25 min

Cook

75 min

Ready

120 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 quarts water
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25 each garlic cloves
up to 30, papery covering removed
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½ cup pearl barley
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¼ cup wild rice
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4 each onions
chopped
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4 each potatoes
peeled and cut into chunks
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4 each carrots
peeled and sliced
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3 each celery
sliced
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4 tablespoons soy sauce, tamari
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1 teaspoon thyme
dried
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1 teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
3 quarts water
* Camera
25 each garlic cloves
up to 30, papery covering removed
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118 ml pearl barley
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59 ml wild rice
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4 each onions
chopped
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4 each potatoes
peeled and cut into chunks
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4 each carrots
peeled and sliced
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3 each celery
sliced
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6E+1 ml soy sauce, tamari
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5 ml thyme
dried
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5 ml black pepper
freshly ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 2042% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 497mg 21%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 104% Vitamin C 36%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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