Wild Rice, Barley, Corn and Mushroom Soup
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This multi-grain soup takes minutes to make with a few short cuts like using store-bought grated carrots and instant rice. Shh! We won't let anyone in on the secret!
Ingredients
Water
1 cup(s)
Uncooked pearl barley
¼ cup(s)
Olive oil
2 tsp(s)
Carrots
½ cup(s), grated
Minced garlic
½ tsp(s)
Mushrooms
3 cup(s), sliced
Vegetable broth
5½ cup(s)
Instant long grain and wild rice mix
¾ cup(s)
Frozen corn
1 cup(s)
Raw sage
⅛ oz, or 1 Tbsp
Instructions
1
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.
2
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.
3
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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