MUSHROOM SPINACH BARLEY SOUP

Mushroom Spinach Barley Soup image

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts :