Wild Rice, Barley & Leek Soup
20 min
35 min


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.

How to make

  1. STEP 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. STEP 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.

Tip #1

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


7Fat (mg)
25Cholesterol (mg)
960Sodium (mg)
42Carbohydrates (g)
5Dietary Fiber
8Protein (g)


Explore reviews from
our online community

  March 02, 2011

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.

— says Klayter
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