Wednesday, January 4, 2012

Mushroom Barley Soup

Mushroom Barley Soup
1 medium onion, chopped
1 cup chopped celery
4 garlic cloves, minced
2 tsp olive oil
3/4 lb sliced fresh mushrooms
1 1/2 cups chopped carrots
4 cans beef broth
1 can diced tomatoes, undrained
1 bay leaf
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1/4 tsp caraway seeds
1 cup barley
4 cups fresh baby spinach

In a large saucepan coated with cooking spray, cook the onion, celery and garlic in oil for 2 minutes.  Add the mushrooms and carrots; cook 4 to 5 minutes longer or until mushrooms are tender.
Stir in the broth, tomatoes, seasonings and barley.  Bring to a boil.  Reduce heat; cover and simmer for 10 to 15 minutes.  Stir in spinach; cook 5 minutes more or until spinach and barley are tender.


Paul, Kathy and I enjoyed this flavor full soup.  Definitely a do again for us!

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