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Wild Rice, Mushroom and Barley Soup


1 large tablespoon oil

250g mushrooms

1 small chopped up onion

1 average red pepper, de-seeded and cut into cubes

6 cups of water or stock

1//2 cup barley, 1/4 cup wild rice

2 small teaspoons mustard, 1 tablespoon parsley leaf

1 teaspoon thyme, 1 teaspoon salt

1/2 teaspoon black pepper



Heat oil in a pot, then add mushrooms, onion and peppers. Cook on middle strength heat for 8-10 minutes, stirring all the time. Add water or stock, barley, wild rice, mustard and spices and bring to the boil. Cook uncovered for approximately 50 minutes to an hour on middle strength heat and stir occasionally. Remove soup from heat and leave to rest for 10 minutes before serving. Serve with wholemeal bread.


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