Wild Rice, Mushroom & Barley Soup

Submitted by Chef #3081956

"Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 8 ounces mushrooms
• 1 onion, diced
• 5 garlic cloves, minced
• 1 whole red pepper, seeded and diced
• 6 cups water or 6 cups vegetable broth
• 1⁄2 cup pearl barley
• 1⁄4 cup wild rice or 1/4 cup brown rice
• 2 teaspoons Dijon mustard
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon salt (or 1/4 tsp if salted broth is used)
• 1⁄2 teaspoon black pepper

directions

1. Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Reviews

[cassarole queen]

This soup is delicious! I did use beef broth instead of vegetable. I also switched the amounts of wild rice and barley, using 1/2 cup of the wild rice and 1/4 barley. I love wild rice with mushrooms. I used fresh thyme, 1 TB and added 2 TB sherry. Plus, I increased the mushrooms to 16 oz. I mixed crimini with white mushrooms for variety. The red pepper adds some great flavor. I also added some chopped celery.