Garlic Head Soup

• 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

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.

water, garlic, pearl barley, long grain, onions, russet potatoes, carrots, celery, soy sauce, thyme, rosemary, spike, vegit, vegetable stock powder, mushrooms, parsley, dill, salt, salt, potatoes

Taken from recipeland.com/recipe/v/garlic-head-soup-37117 (may not work)