As I finished the autumn leaf round-up and migrated the lawn mower to the shed for the winter, I was in the mood for a savory and comforting soup. I flipped through a stack of hard copy recipes and found a Weight Watchers soup that I had not yet made. Great bonus – it’s multi-grain! I adore the nutty, crunchy, earthy flavor of wild rice (see below recipe for breakfast wild rice), so it was a perfect choice.
This is a great basic recipe that has multiple variation options. Weight Watcher recipes are often bland, so I almost doubled the spices in the recipe. I also used a bit of chicken broth along with the vegetable broth, since I had it available. I did not use an instant rice mix; but, rather, cooked both the wild rice and barley in advance and stored in the refrigerator.
Wild Rice, Barley, Corn, and Mushroom Soup
1 cup(s) water
1/4 cup(s) uncooked barley
2 tsp olive oil
|1/2 cup(s) carrot(s), grated
1/2 tsp minced garlic
3 cup(s) mushroom(s), sliced
5 1/2 cup(s) vegetable broth
3/4 cup(s) instant long grain and wild rice mix
1 cup(s) frozen corn kernels
1/8 oz fresh sage, chopped (use 1 tablespoon)
In a small saucepan, combine water and barley. Bring mixture to a boil, reduce heat and simmer covered, for time specified on barley package directions. Meanwhile, in a large saucepan, heat oil; add carrots and garlic and cook for 5 minutes, stirring occasionally. Stir in mushrooms and cook just until mushrooms are tender, about 5 minutes more. Add cooked barley, broth, rice, corn and sage to vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered, until rice is cooked and mixture is thoroughly heated, about 10 minutes. Yields about 1 cup per serving.
PointsPlus™ Value: 3
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
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