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Garlic Soup
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 128
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 446mg
19%
Total Carbohydrate 28g
9%
Dietary Fiber 4g
14%
Sugars 3g
Protein 4g
Vitamin A  55%Vitamin C  19%
Calcium  4%Iron  5%
Potassium  13%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Garlic Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

1/4 Cup Wild Rice rinsed
1 Teaspoon Ground Pepper be generous
1 Teaspoon Dried Thyme Leaves about; crumbled
3 Quarts Water room temperature
1/2 Cup Barley (pale malt)
4 Tablespoons Soy Sauce mustard, tarragon, basil, parsl
4 Onions chopped
3 Celery sliced
25 Cloves Of Garlic up to 30 papery covering removed
4 Potatoes peel/chunk
4 Carrots scrub/slice
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Directions:

1. Place 2 cups of the water in a large soup pot.

2. Add the whole garlic cloves and cook over medium heat for 15 minutes.

3. Remove the garlic cloves and mash them thoroughly before proceeding.

4. (Use a potato masher or process in a blender or food processor).

5. Add the remaining 21/2 quarts water, the barley, and the wild rice.

6. Bring to a boil, cover, and cook for 15 minutes.

7. Add the remaining ingredients and continue to cook until tender, 30 to 45 minutes.

8. This soup tastes best if allowed to cool and then reheated.

9. Make it several days ahead, or make with the intention of freezing for later use.

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Dietary Notes:
This recipe is low-fat with 0.3g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 55% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, MSG, Potato, Rice, Malt, Garlic, Celery, Onion allergies.
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