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
- 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 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).
Reviews for Mushroom Spinach Barley Soup(6)
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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
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