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