Wild rice, mushroom and barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 8 | ounces | Button mushrooms; white or brown |
| 1 | medium | Yellow onion; diced |
| 1 | medium | Red bell pepper; seeded & diced |
| 3 | Cloves garlic; minced | |
| 6 | cups | Vegetable broth or water |
| ½ | cup | Pearled barley |
| ¼ | cup | Wild rice |
| 2 | teaspoons | Dijon mustard |
| 1 | tablespoon | Dried parsley |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic.
Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour over medium-low heat; stirring occasionally.
Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings.
NOTES : Nutritional info
Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.
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