Wild Rice Soup with Mushrooms and Spinach



This is an easy, nutritious and delicious soup for fall and it freezes very well.

1 cup Wild Rice, rinsed
1/2 cup lentil, rinsed
1/2 cup barley, rinsed
1/2 lb mushrooms, thinly sliced
4 cups spinach, chopped
1 cup green onions, chopped
1 cup cilantro, chopped
1 large onion, shopped
4 cloves garlic, chopped
6 cups chicken broth
1/2 cup vegetable oil or light olive oil
1 tsp salt or more to taste
1/2 tsp pepper
1/4 tsp turmeric
 
Serving 4-6

1. In a soup pot over medium heat, saute onion for 3-4 minutes then add garlic and mix; you can separate a small amount of saute onion and put it aside for garnish
2. Add wild rice, barley, salt, pepper, turmeric and chicken broth to the pot – let is simmer over medium heat for 30 minutes
3. Add sliced mushroom, lentil and all the herbs, mix well, taste for seasoning and add salt and pepper, if necessary and let it simmer for another 30 minutes.  Feel free to add extra chicken broth, if the soup is too thick.
4.  Serve over