Mushroom Spinach Barley Soup Recipe
- 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
- 1. 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. 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. Yield: 10 servings (about 3 quarts).
1-1/4 cup: 126 calories, 2g fat (0 saturated fat), 3mg cholesterol, 517mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Reviews for Mushroom Spinach Barley Soup
"My husband and I thought this soup was delicious! The only thing I did differently was to use beef broth instead of vegetable broth because it was what I had on hand. I used a mix of white mushrooms and baby bellas."
"This recipe is a very good base. I took it and made a few alterations and additions, and found it to be absolutely delicious.First of all, I don't particularly care for turnips, so I substituted four yukon gold potatoes instead.Also, instead of leeks, I just used green onions, and cut up the green portion instead.I was unable to find quick cooking barley (it's just not available where I live), so I just bought regular barley pearls and cooked them separately for a while before adding them to the soup.I ended up tweaking the spices quite a bit. After adding the ones mentioned in the recipe, I still found the soup to be quite bland, so I added quite a bit more salt and pepper, as well as more thyme and caraway seeds, and then I decided to add some onion and garlic powder and some cumin.The result was wonderfully flavorful and hearty, and warmed me through and through. I will definitely be adding this tweaked recipe to my list of regulars. :)"
"I would not use thyme again, just a personal preference. It was a good filling soup, and only 2 points for those of you in Weight Watchers."
"this looks great"