Wild Rice, Barley, Corn and Mushroom Soup

By LynneC

Ingredients

• 1 cup(s) water
• 1/4 cup(s) uncooked 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, or 1 Tbsp

Details

Servings 1
Adapted from weightwatchers.ca

Preparation

Step 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.

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.