| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 ca. 1 Liter | water |
| 25 | Garlic cloves; up to 30 papery covering removed |
| 1/2 Tasse | Barley |
| 1/4 Tasse | Wild rice |
| 4 | onions chopped |
| 4 | Potatoes; peel/chunk |
| 4 | Carrots; scrub/slice |
| 3 | Celery sliced |
| 4 Esslöffel | soy sauce |
| 1 Teelöffel | thyme dried |
| 1 Teelöffel | black pepper freshly ground |
|
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.
|
|
Anmerkungen zum Rezept:
|
