Wild Rice, Barley & Leek Soup

Wild Rice, Barley & Leek Soup

Now you can serve hot, hearty homemade soup that's not only quick, but also low in fat.

20 min. prep time
4 servings
131 Rating


3 tablespoons stick Land O Lakes® Light Butter
2 ribs (1 cup) celery, thinly sliced
1 medium (1 cup) leek, sliced*
1 large (1/2 cup) carrot, thinly sliced
1/2 teaspoon finely chopped fresh garlic
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
2 3/4 cups low-sodium vegetable or chicken broth
1 cup cooked wild rice
1/2 cup uncooked quick-cooking barley**
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 to 1/4 teaspoon coarse ground pepper
1/2 cup light sour cream


Melt light butter in 4-quart saucepan over medium-high heat. Add celery, leek, carrot and garlic; continue cooking4-5 minutes or until vegetables are crisply tender. Add mushrooms; cook 2 minutes. Add flour; continue cooking 1 minute, stirring occasionally.

Add all remaining ingredients except sour cream; stir until well mixed. Cook, stirring occasionally, 6-8 minutes or until mixture comes to a boil. Remove from heat; stir in sour cream.

*Substitute 1 small onion, chopped.

**Substitute 1 cup cooked barley.

Recipe Tip

- If a thinner soup is preferred, add additional vegetable or chicken broth.

- Chopped cooked chicken or ham can be added for a hearty meat soup.

- To save time, use left over wild rice or purchase cooked canned rice.

Nutrition Facts (1 serving)

Calories: 250

Fat: 7g

Cholesterol: 25mg

Sodium: 960mg

Carbohydrates: 42g

Dietary Fiber: 5g

Protein: 8g

Recipe #8701©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

I doubled the recipe, omitted the wild rice, and added extra barley. It went over okay with the guys, but next time I would let the soup cool a little more before adding sour cream. I also used whole wheat flour, and would not do so next time--the creamy color of the soup was too compromised, and made it look less appealing, even though the taste was still good.

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