Wild Rice, Barley, Corn and Mushroom Soup

Total Time
45 min
15 min
30 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.



1 cup(s)

uncooked pearl barley

¼ cup(s)

olive oil

2 tsp

uncooked carrot(s)

½ cup(s), grated

minced garlic

½ tsp

fresh mushroom(s)

3 cup(s), sliced

fat free vegetable broth

5½ cup(s)

instant long grain and wild rice mix

¾ cup(s)

frozen corn kernels

1 cup(s)

raw sage

oz, chopped (use 1 tablespoon)


  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.

A happier, healthier you starts here