Low Carb Soups And Stews Recipes

Ingredients:

3 qt water
3 fresh garlic bulbs, peel
1/2 cup pearl barley
1/4 cup long grain wild rice
4 large onions, chopped
4 russet potatoes, peeled/chun
4 large carrots, peeled & sliced
3 celery, sliced
1/4 cup tamari soy sauce
1 tsp thyme
1/4 tsp ground rosemary
1 tbsp spike
2 tsp vegit
2 tbsp vegtable broth powder
1 cup sliced fresh mushrooms
2 tsp simply organic seasoning
1 tbsp dried parsley flakes
2 tsp dried dill weed
1 tsp salt
1 tsp salt
4 russet potatoes, in small ch

Instructions:

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

Servings: 8