Wild Rice & Barley Soup

by Jonathan Cheung

Heartwarming autumn soup with Long & Wild rice.

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  • 2 tbsp Extra Virgin Olive Oil
  • 1 small Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, peeled & diced
  • 2 stalks Celery, trimmed & diced
  • 1 can Whole Tomatoes (Red or Yellow)
  • 1/3 cup/85 mL Pearl Barley
  • 1/3 cup/85 mL Dainty Long & Wild Rice blend
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 tbsp Dry Red Wine (optional)
  • 8 cups Chicken, Beef or Vegetable Stock
  • 2 cups/500 mL leftover cooked Beef of Chicken, diced (optional)
  • 1 tbsp Worcestershire Sauce
  • Salt & Pepper to taste
  • Garnish: Fresh Parsley, chopped (or Green herb of preference)



Heat the olive oil in a large pot over medium high heat. When hot, add the onions, garlic, carrots & celery. Sautée until softened, 5-7 minutes


Add in the can of tomatoes, barley, long&wild rice, thyme, bay leaf, wine, and stock of choice. Bring to a boil and reduce heat to simmer. Using the back of a wooden spoon, crush the tomatoes. Allow to cook for 40-50 minutes, or until the barley is cooked through and tender.


Add in the meat if using, Worcestershire, salt & pepper to taste, and the parsley. Simmer for another 5-10 minutes, until meat is warmed through. Serve.

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