Wild Rice, Barley, Corn and Mushroom Soup
Weight Watchers Recipe
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
This delicious multi-grain soup takes only minutes to make with a few short cuts like using store-bought grated carrots and instant rice.
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1 cup(s) water
1/4 cup(s) uncooked pearl barley
2 tsp olive oil
1/2 cup(s) uncooked carrot(s), grated
1/2 tsp minced garlic
3 cup(s) fresh mushroom(s), sliced
5 1/2 cup(s) vegetable broth
3/4 cup(s) instant long grain and wild rice mix
1 cup(s) frozen corn kernels
1/8 oz raw sage, chopped (use 1 tablespoon)
- In a small saucepan, combine water and barley. Bring mixture to a boil, reduce heat and simmer covered, for time specified on barley package directions.
- Meanwhile, in a large saucepan, heat oil; add carrots and garlic and cook for 5 minutes, stirring occasionally. Stir in mushrooms and cook just until mushrooms are tender, about 5 minutes more.
- Add cooked barley, broth, rice, corn and sage to vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered, until rice is cooked and mixture is thoroughly heated, about 10 minutes. Yields about 1 cup per serving.
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Delicious and filing. Added bayleaf to the soup.
I loved the flavors of this soup. It was truly delicious (and filling)!
Added some celery and onion too. Delicious. Will definitely make this one again.
Delicious! So hearty and filling. I used beef boulion cubes and added some of Tastefully Simple's Onion Onion Seasoning. (because several reviews said it needed more flavor) This is going to be a regular for me.