Wild Rice, Barley, Corn and Mushroom Soup
- Total Time
This delicious multi-grain soup takes only minutes to make with a few short cuts like using store-bought grated carrots and instant rice.
uncooked pearl barley¼ cup(s)
olive oil2 tsp
uncooked carrot(s)½ cup(s), grated
minced garlic½ tsp
fresh mushroom(s)3 cup(s), sliced
fat free vegetable broth5 ½ cup(s)
instant long grain and wild rice mix¾ cup(s)
frozen corn kernels1 cup(s)
raw sage⅛ oz, 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.