Recipe: McDougall Garlic Soup (using barley and wild rice)

MCDOUGALL GARLIC SOUP

3 quarts water, divided use
30 cloves garlic, peeled
1/2 cup uncooked barley
1/4 cup uncooked wild rice
4 onions, chopped
4 potatoes, peeled and cut in chunks
4 carrots, peeled 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 the whole garlic cloves and cook over medium heat for 15 minutes. Remove the garlic cloves and mash them thoroughly before proceeding. (Use a potato masher or process in a blender or food processor.)

Add the remaining 2 1/2 quarts water, barley and wild rice to the soup pot. Bring to a boil, cover and cook for 15 minutes.

Add mashed garlic and the remaining ingredients and continue to cook until tender 30 to 45 minutes.

Notes: This soup tastes best if allowed to cool and the reheated. Make it ahead, or make with the intention of freezing for later use.

Makes 10-12 servings
Source: The New McDougall Cookbook