Jewel's Garlic Harvest Soup

Source: Jewel on the CLBB

1 pound stew meat, diced
30-40 cloves garlic, peeled & trimmed (depends on size, need 1 cup garlic puree)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrot, chopped
2 cups fresh mushrooms, chopped
2 teaspoons olive oil, divided
4 cups water, divided
5 cans low-sodium beef broth (equals 9 cups)
3/4 cup barley
1/2 cup wild rice
1/3 cup low-sodium soy sauce
1 teaspoons dried thyme
1-1/2 teaspoons black pepper

In large Dutch oven or soup pot heat 1 tsp olive oil and brown stew meat, about 3-5 minutes. Remove from pan and set aside, wipe pan with paper towel.

Add 2 cups water and garlic cloves, simmer over low heat for 15 minutes. Remove cloves with slotted spoon and set aside.

Add remaining 2 cups water, beef broth, barley and wild rice, and bring to a boil. Lower heat to low and simmer for 15 minutes.

While grains cook, puree garlic and remaining tsp of olive oil in food processor, blender or with potato masher until smooth. Add garlic puree to broth along with the beef, onion, celery, carrots, mushrooms, soy sauce, thyme and black pepper.

Cover and simmer until beef and grains are tender, about one hour.

Yield 20 cups, Serving size: 2 cups.