Wild Rice, Barley & Leek Soup
Wild Rice, Barley & Leek Soup
Now you can serve hot, hearty homemade soup that's not only quick, but also low in fat.
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20 min
Prep Time
35 min
Total Time
4
servings Ingredients
3 tablespoons Land O Lakes® Light Butter with Canola Oil
2 ribs (1 cup) celery, thinly sliced
1 large (12 cup) carrot, thinly sliced
12 teaspoon finely chopped fresh garlic
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
2 34 cups low-sodium vegetable or chicken broth
1 cups cooked wild rice
12 cup uncooked quick-cooking barley
1 teaspoon Worcestershire sauce
14 teaspoon salt
14 teaspoon coarse ground pepper
12 cup light sour cream
*Substitute 1 small onion, chopped.
**Substitute 1 cup cooked barley.
How to make
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STEP 1
Melt Light Butter with Canola Oil in 4-quart saucepan over medium-high heat. Add celery, leek, carrot and garlic; continue cooking 4-5 minutes or until vegetables are crisply tender. Add mushrooms; cook 2 minutes. Add flour; continue cooking 1 minute, stirring occasionally.
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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
- If a thinner soup is preferred, add additional vegetable or chicken broth.
Tip #2
- Chopped cooked chicken or ham can be added for a hearty meat soup.
Tip #3
- To save time, use left over wild rice or purchase cooked canned rice.
250 Calories
7 Fat (g)
25 Cholesterol (mg)
960 Sodium (mg)
42 Carbohydrates (g)
5 Dietary Fiber
8 Protein (g)
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And don't forget to tag us @landolakesktchn.
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