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
35 min.total time
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 cooking until vegetables are crisply tender (4 to 5 minutes). Add mushrooms; cook 2 minutes. Add flour; continue cooking, stirring occasionally, 1 minute.
Add all remaining ingredients except sour cream; stir until well mixed. Cook, stirring occasionally, until mixture comes to a boil (6 to 8 minutes). Remove from heat; stir in sour cream.
*Substitute 1 small onion, chopped.
**Substitute 1 cup cooked barley.
- 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.
- Land O Lakes® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 320, Fat 16g, Cholesterol 40mg, Sodium 950mg, Carbohydrate 39g, Dietary Fiber 5g, Protein 8g.
Nutrition Facts (1 serving)
Dietary Fiber: 5g
Recipe #8701©2010Land O'Lakes, Inc.