Garlic Soup (Vegan)

• 3 quarts water
• 3 each garlic bulb fresh, 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 and 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 simply organic
• 1 tablespoon parsley flakes dried
• 2 teaspoons dill weed dried
• 1 teaspoon salt

1. This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor.
2. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced.
3. Place 2 cups of the water in a large stock pot.
4. Add the whole garlic cloves and cook over medium heat for 15 min.
5. Remove the garlic cloves and mash them thoroughly before processing.
6. Blend in a food processor.
7. Add the remaining 2 1/2 qts water the barley and the wild rice.
8. Bring to a boil cover and simmer for 15 min.
9. Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30 to 45 min.
10. This soup tastes best if made a day or two in advance to give the flavors a chance to blend.

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

Taken from recipeland.com/recipe/v/garlic-soup-vegan-38172 (may not work)