---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Garlic soup
  Categories: Low-Fat, Soups, Mcdougall
       Yield: 10 servings
  
       3 qt Water
      25    Garlic cloves; up to 30
            - papery covering removed
     1/2 c  Barley
     1/4 c  Wild rice
       4    Onions; chopped
       4    Potatoes; peel/chunk
       4    Carrots; scrub/slice
       3    Celery; sliced
       4 tb Soy sauce
       1 ts Dried thyme
       1 ts Freshly ground black pepper
  
   Recipe by: The New McDougall Cookbook
      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 21/2 quarts water, the barley, and the wild rice.
   Bring to a boil, cover, and cook for 15 minutes.
    Add the remaining ingredients and continue to cook until tender, 30 to 45
   minutes.
      Ths soup tastes best if allowed to cool and then reheated. Make it
   several days ahead, or make with the intention of freezing for later use.
   
   123 calories, 0.5 grams fat per serving.
  
 
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 MMMMM
 

Plain Text Version of This Recipe for Printing or Saving