Name: Mushroom Spinach Barley Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 medium leek (white portion only), halved and thinly sliced -; 1 cup chopped celery -; 2 teaspoons olive oil -; 4 garlic cloves, minced -; 3/4 pound sliced fresh mushrooms -; 1-1/2 cups chopped peeled turnips -; 1-1/2 cups chopped carrots -; 4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 bay leaf -; 1/2 teaspoon salt -; 1/2 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1/4 teaspoon caraway seeds -; 1 cup quick-cooking barley -; 4 cups fresh baby spinach, cut into thin strips -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Spinach Barley Soup

1. 1 medium leek (white portion only), halved and thinly sliced -

2. 1 cup chopped celery -

3. 2 teaspoons olive oil -

4. 4 garlic cloves, minced -

5. 3/4 pound sliced fresh mushrooms -

6. 1-1/2 cups chopped peeled turnips -

7. 1-1/2 cups chopped carrots -

8. 4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth -

9. 1 can (14-1/2 ounces) diced tomatoes, undrained -

10. 1 bay leaf -

11. 1/2 teaspoon salt -

12. 1/2 teaspoon dried thyme -

13. 1/4 teaspoon pepper -

14. 1/4 teaspoon caraway seeds -

15. 1 cup quick-cooking barley -

16. 4 cups fresh baby spinach, cut into thin strips -

How to cook deliciously - Mushroom Spinach Barley Soup

1. Stage

In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.

2. Stage

Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.