Garlic Head Soup

Name: Garlic Head Soup
Ingredients: 3 quarts water; 3 each garlic bulb peeled; 1/2 cup pearl barley; 1/4 cup long grain and wild rice blend; 4 large onions chopped; 4 each russet potatoes peeled, chunked; 4 large carrots peeled, sliced; 3 each celery sliced; 1/4 cup soy sauce, tamari; 1 teaspoon thyme; 1/4 teaspoon rosemary leaves ground; 1 tablespoon spike; 2 teaspoons vegit; 2 tablespoons vegetable stock powder; 1 cup mushrooms fresh, sliced; 2 teaspoons seasoning mix organic; 1 tablespoon parsley flakes dried; 2 teaspoons dill weed dried; 1 teaspoon salt; 1 teaspoon salt; 4 each russet potatoes small chunks

21 ingredients

7 steps

Ingredients

3 quarts water
3 each garlic bulb peeled
1/2 cup pearl barley
1/4 cup long grain and wild rice blend
4 large onions chopped
4 each russet potatoes peeled, chunked
4 large carrots peeled, sliced
3 each celery sliced
1/4 cup soy sauce, tamari
1 teaspoon thyme
1/4 teaspoon rosemary leaves ground
1 tablespoon spike
2 teaspoons vegit
2 tablespoons vegetable stock powder
1 cup mushrooms fresh, sliced
2 teaspoons seasoning mix organic
1 tablespoon parsley flakes dried
2 teaspoons dill weed dried
1 teaspoon salt
1 teaspoon salt
4 each russet potatoes small chunks

Directions

1

Place 2 cups of the water in a large stock pot.
2

Add the whole garlic cloves and cook over medium heat for 15 min.
3

Remove the garlic cloves and mash them thoroughly before processing.
4

Blend in a food processor.
5

Add the remaining 2 1/2 qts water the barley and the wild rice.
6

Bring to a boil cover and simmer for 15 min.
7

Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30 to 45 min.