Wild Rice, Barley and Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Wild Rice, Barley and Mushroom Soup calories by ingredient
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Number of Servings: 12


    1 lb fresh mushrooms
    1 medium onion, diced
    6 cloves garlic, minced
    3/4 cup wild rice
    3/4 cup barley
    8 cups chicken broth, plus water if needed
    3-4 bay leaves
    basil, oregano, slat and pepper, to taste
    3/4 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.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    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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  • Very Good
    1 of 1 people found this review helpful
    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

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  • A lot of sodium here, but if you substitute Kitchen Basics stock which has no sodium, or HerbOx boullion cubes which also have no sodium, you'll cut the sodium way, way down. - 2/13/11

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