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Photo of Wild Rice, Barley, Corn and Mushroom Soup by WW

Wild Rice, Barley, Corn and Mushroom Soup

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
This delicious multi-grain soup takes only minutes to make with a few short cuts like using store-bought grated carrots and instant rice.

Ingredients

Water

1 cup(s)

Uncooked pearl barley

¼ cup(s)

Olive oil

2 tsp

Carrots

½ cup(s), grated

Jarred minced garlic

½ tsp

Mushrooms

3 cup(s), sliced, 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, chopped (use 1 tablespoon)

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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