Date: Sat, 24 Jun 1995 17:48:36 -0700
From: email@example.com (Julie M. Bernstein)
I made the most delicious soup today - from The New McDougall Cookbook. I
didn't have some of the ingredients and didn't feel like making a special
trip to the store, so I substituted basil for thyme, scallions for part of
the onions, and some rice/lentil/pea pilaf mix that I had on hand for the
barley and wild rice. I also used low-sodium tamari instead of soy sauce.
It came out great!!!
Servings: 10 to 12
Preparation time: 30 minutes
Cooking time: 1 to 1 1/4 hours
3 quarts water
25 to 30 whole cloves garlic, papery coverings removed
1/2 cup barley
1/4 cup wild rice
4 onions, chopped
4 potatoes, peeled and chunked
4 carrots, scrubbed and sliced
3 stalks celery, sliced
4 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
Place 2 cups of the water in a large soup 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 2 1/2 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.
This soup tastes best if allowed to cook and then reheated. Make it
several days ahead, or make with the intention of freezing for later use.