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
Mushroom Spinach Barley Soup Recipe photo by Taste of Home
Mushroom Spinach Barley Soup
Mushroom Spinach Barley Soup Recipe photo by Taste of Home
Mushroom Spinach Barley Soup
Prep Time
30 min
Cook Time
45 min
Yield
10 servings (about 3 quarts)
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 tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.