Mushroom Barley Soup

I'm a mushroom and barley lover. Very tasty.


  • 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)
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  • 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


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.


Servings: 10
Time:30 Minutes Preparation Time
45 Minutes Cooking Time

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

By Raymonde C. Gauthier from North Bay, Ontario

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June 5, 20091 found this helpful

I think it's interesting that you've used caraway seeds in this. I took a jar of caraway seeds and processed them in my coffee grinder and use small amounts as additions to lots of dishes because I like the taste, but not necessarily the surprise of biting into a whole seed. The "powder" give a very subtle flavor and is great in soups, stews and casseroles.

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