Wild Rice, Barley and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb fresh mushrooms1 medium onion, diced6 cloves garlic, minced3/4 cup wild rice3/4 cup barley8 cups chicken broth, plus water if needed3-4 bay leavesbasil, oregano, slat and pepper, to taste3/4 cup milk
Sautee onions in olive oil, add garlic, then mushrooms, and sweat, you can add a little liquid if too dry and some of the spices now. Add rice and barley, then broth. Cook until grains are tender. Lwt cool slightly, pill a little hot broth out and temper your milk, then add. Salt and pepper to taste.
I throw in what I have on hand so I'll toss in other vegetables if available...use what you like...enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MYRWEN.
I throw in what I have on hand so I'll toss in other vegetables if available...use what you like...enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MYRWEN.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 6.9 g
- Cholesterol: 2.9 mg
- Sodium: 1,057.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.0 g
- Protein: 11.0 g
Member Reviews
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SOCPAGE
my mother gave me a bag of wild rice :( and we had a bag of barley :( so this was a way to get rid of them. first day, pretty good. second day, Great! we also tried it without mushrooms and tossed in some chicken thigh bones with clinging meat (the rest of the meat used in indian recipes). Thanks - 1/8/10
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WMKING
Delicious! I cooked the rice in my pressure cooker to speed it up and added fresh sage while simmering the cooked rice with the remaining ingredients. I think I may add a touch of white wine or sherry next time to deepen the flavor. Also used less sodium stock to cut down on sodium content. - 11/17/09