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Mushroom Barley Soup

Mushroom Barley Soup
Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids—and guaranteed to warm body and soul. —Darlene Wiese-Appleby, Creston, Ohio
10 ServingsPrep: 30 min. Cook: 45 min.

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

Directions

  • 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.
  • Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce
  • heat; cover and simmer for 10-15 minutes or until turnips are
© Taste of Home 2013

2 of 2

Mushroom Barley Soup (continued)

Directions (continued)

  • tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook
  • 5 minutes more or until spinach and barley are tender. Discard bay
  • leaf. Yield: 10 servings (about 3 quarts).
Nutrition Facts: 1-1/4 cups equals 126 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
© Taste of Home 2013