Mushroom Spinach Barley Soup Recipe

3.5 4 5
Mushroom Spinach Barley Soup Recipe
Mushroom Spinach Barley Soup Recipe photo by Taste of Home
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Mushroom Spinach Barley Soup Recipe

Read Reviews
3.5 4 5
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Mushroom Barley Soup in Light & Tasty October/November 2006, p36

Nutritional Facts

1-1/4 cups: 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.

  • 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).
Originally published as Mushroom Barley Soup in Light & Tasty October/November 2006, p36

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Reviews forMushroom Spinach Barley Soup

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MY REVIEW
micharm User ID: 1764553 65051
Reviewed Mar. 3, 2014

"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."

MY REVIEW
faechic17 User ID: 5997839 159962
Reviewed May. 20, 2011

"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. :)"

MY REVIEW
jasavage17 User ID: 2816108 165675
Reviewed Oct. 7, 2009

"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."

MY REVIEW
ddragan User ID: 2698108 143411
Reviewed Jan. 16, 2009

"this looks great"

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