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garlic-soup-2 recipe

Date: Sat, 24 Jun 1995 17:48:36 -0700
 From: juliemb@uclink2.berkeley.edu (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!!!
 Garlic Soup
 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.
 kwvegan vegan