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Mushroom Spinach Barley Soup

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
  • Total Time
    Prep: 30 min. Cook: 45 min.
  • Makes
    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.

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