Jiminy102
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- Joined
- Sep 4, 2000
wild rice, barley, corn and mushroom soup
Ingredients
1 cup water
1/4 cup uncooked barley
2 tsp olive oil
1/2 cup carrot(s), grated
1/2 tsp minced garlic
3 cup mushroom(s), sliced
5 1/2 cup vegetable broth
3/4 cup instant long grain and wild rice mix, omit the seasoning packet
1 cup frozen corn kernels
1 Tbsp fresh sage
Instructions
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.
POINTS
Serves | 8
POINTS per serving | 2
Taken from
Weight Watchers
Ingredients
1 cup water
1/4 cup uncooked barley
2 tsp olive oil
1/2 cup carrot(s), grated
1/2 tsp minced garlic
3 cup mushroom(s), sliced
5 1/2 cup vegetable broth
3/4 cup instant long grain and wild rice mix, omit the seasoning packet
1 cup frozen corn kernels
1 Tbsp fresh sage
Instructions
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.
POINTS
Serves | 8
POINTS per serving | 2
Taken from
Weight Watchers
