Title: Garlic soup (vegan)
 Categories: Soups, Low-fat, Prodigy, Dec.
      Yield: 8 Servings
 
      3 qt Water
      3    Fresh garlic bulbs; peel
    1/2 c  Pearl barley
    1/4 c  Long grain wild rice
      4 lg Onions; chopped
      4    Russet potatoes; peeled/chun
      4 lg Carrots; peeled & sliced
      3    Celery; sliced
    1/4 c  Tamari soy sauce
      1 ts Thyme
    1/4 ts Ground rosemary
      1 tb Spike
      2 ts Vegit
      2 tb Vegtable broth powder
      1 c  Sliced fresh mushrooms
      2 ts Simply organic seasoning
      1 tb Dried parsley flakes
      2 ts Dried dill weed
      1 ts Salt
      1 ts Salt
      4    Russet potatoes; in small ch
 
  This recipe is called garlic soup because it has so much garlic in it
  but it is actually a very hearty soup with a very sweet garlic
  flavor. It is well worth the time it takes to peel the garlic but you
  must use fresh garlic do not replace with dried minced. 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 2 1/2 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 30-45 min.
  This soup tastes best if made a day or two in advance to give the
  flavors a chance to blend. Nutrition (per serving): 274 calories
  Total Fat  1 g (3% of calories) :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á