Wild Rice, Barley, Corn and Mushroom Soup

Prep Time
15 min
Cook Time
30 min
Recipe Details
  • 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)
  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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