GARLIC SOUP

3 quarts water, divide use
25 to 30 garlic cloves, peeled
1/2 cup barley
1/4 cup wild rice
4 onions, chopped
4 potatoes, peeled and cut into chunks
4 carrots, scrubbed and sliced
3 stalks celery, sliced
4 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper

Place 2 cups of the water in a large soup pot. Add whole garlic cloves and cook over medium heat for 15 minutes.

Remove garlic and mash thoroughly. (Use a blender, food processor, ricer, garlic press or the flat side of a chef's knife.) Return mashed garlic to pot.

Add remaining water and the barley and wild rice to pot. Bring to a boil, cover and cook 15 minutes.

Add onions, potatoes, carrots, celery, soy sauce, thyme and pepper. Simmer (uncovered) 30 to 45 minutes, until vegetables are tender.

Soup tastes best if made ahead, cooled and reheated.

Makes 10 servings
Source: The New McDougall Cookbook by John A. McDougall and Mary McDougall