Barley, Rice and Mushroom Soup

Ingredients

• 1/4 cup uncooked barley
• 2 carrots, sliced
• 1 clove garlic, crushed
• 1/2 lb mushrooms, sliced
• 1 carton (1 ltr) vegetable broth
• 3/4 cup long grain rice
• 1/4 cup wild rice
• 1 can (12oz approx) corn kernels
• 1 can (14 oz) tomatoes - the kind in tomato puree is best
• 1 Tbsp fresh sage

Method

1. Place all ingredients in a large pan, bring to boil and simmer for 45 mins, or until rice and barley are cooked.

This thickens a lot when left to cool. It freezes well. It's rather nice with a few thawed shrimp, or pieces of cooked chicken breast, or both, put in the bottom of each soup bowl as you serve it.