Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Wild Rice And Barley Soup
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- #107024
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter or garlic butter
olive oil
1 large carrot, thinly sliced
1 medium onion, chopped
1/2 teaspoon finely chopped garlic
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup cooked wild rice
1/2 cup uncooked instant barley
2 1/2 cups chicken broth
1/4 teaspoon coarsely ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup sour cream
chopped fresh parsley, if desired
directions
In a 2-quart casserole, place butter and microwave on HIGH until melted (30 to 60 seconds). Stir in carrot, onion and garlic. Cover and microwave on HIGH for 3 minutes.
Stir in mushrooms and flour. Cover and microwave on HIGH 2 minutes. Add all remaining ingredients except sour cream and parsley. Stir until well mixed.
Cover and microwave on HIGH, stirring every 2 minutes, until mixture just comes to a full boil and slightly thickens (8 to 10 minutes).
Stir in sour cream and garnish with chopped parsley.
added by
dlounge1
nutrition data
Nutritional data has not been calculated yet.
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