Garlic Soup Recipe

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.

Step 1

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)

Things You'll Need

  • 3qt Water
  • 3 Fresh garlic bulbs; peel
  • 1/2c Pearl barley
  • 1/4c Long grain wild rice
  • 4lg Onions; chopped
  • 4 Russet potatoes; peeled/chun
  • 4lg Carrots; peeled & sliced
  • 3 Celery; sliced
  • 1/4c Tamari soy sauce
  • 1ts Thyme
  • 1/4ts Ground rosemary
  • 1tb Spike
  • 2ts Vegit
  • 2tb Vegtable broth powder
  • 1c Sliced fresh mushrooms
  • 2ts Simply organic seasoning
  • 1tb Dried parsley flakes
  • 2ts Dried dill weed
  • 1ts Salt
  • 1ts Salt
  • 4 Russet potatoes; in small ch

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