Mushroom Barley Soup

Ingredients:

• 1 medium leek (white portion only), halved and thinly sliced
• 1 cup chopped celery
• 4 garlic cloves, minced
• 2 tsp. olive oil
• 3/4 pound sliced fresh mushrooms
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped peeled turnips (Optional if a person doesn't like them)
• 4 cans (14 1/2 oz. each) reduced sodium beef broth or vegetable broth (I used broth from a roast beef I had cooked and added a little water)
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. black pepper
• 1/4 tsp. 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 the leek, celery and garlic in oil for 2 minutes. 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 boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes more or until spinach and barley are tender. Discard bay leaf.

Source: Taste of home recipe that I have tried with and without turnips and have used homemade broth.

By Raymonde G. from North Bay, Ontario

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