Wild Rice, Barley & Leek Soup

Wild Rice, Barley & Leek Soup
13
1 Review
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
4 servings

Ingredients

3 tablespoons
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 cups
cooked wild rice
1/2 cup
uncooked quick-cooking barley**
1 teaspoon
Worcestershire sauce
1/4 teaspoon
salt
1/4 teaspoon
coarse ground pepper
1/2 cup
light sour cream
 
*Substitute 1 small onion, chopped.

**Substitute 1 cup cooked barley.

Directions

  1. 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.
  2. 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.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
250
Cholesterol
25mg
Carbohydrates
42g
Protein
8g
Fat
7g
Sodium
960mg
Dietary Fiber
5g

Recipe Comments and Reviews

Rating

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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