Mushroom, Barley, Corn and Wild Rice Soup

This is a nice, comforting soup for a cold day. Although it's vegetarian, it's hearty because of the mushrooms, rice, barley and corn. It's perfectly "light" and perfectly filling, both at the same time. If you're working to include more meatless meals this year, this would fit the bill perfectly.

Start by cooking the barley. In a small saucepan, combine the water and barley. Bring it to a boil, then reduce the heat and simmer covered until barley is tender, about 40 minutes.

While the barley cooks, heat the oil in a Dutch oven, then add the onion and garlic and cook for 2 minutes, stirring occasionally. Stir in mushrooms

and cook just until mushrooms are tender, about 5 minutes more. Now add the broth,

corn,

cooked barley,

wild rice,

sage,

salt and pepper and bay leaves to mushroom mixture. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Before ladling into bowls to serve, remember to remove the bay leaves!

One year ago: Italian Sausage, Red Pepper and Mushroom Risotto
Two years ago: Fried Rice
Three years ago: Applesauce Spice Cake

Find more inspiration at My Meatless Mondays, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Mushroom, Barley, Corn and Wild Rice Soup

1 cup water
1/4 cup uncooked barley
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. minced garlic
8 oz. baby bella mushrooms, sliced
5 1/2 cups vegetable broth
1 1/2 cups cooked wild rice
1 can corn, drained
1/2 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
2 bay leaves

In a small saucepan, combine water and barley. Bring mixture to a boil, reduce heat and simmer covered until barley is tender, about 40 minutes.

Meanwhile, in a large saucepan, heat oil; add onion and garlic and cook for 2 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, salt and pepper and bay leaves to mushroom mixture. Bring to a boil, reduce heat and simmer, uncovered 10 minutes. Remove bay leaves. Serves 4-6.