Mushroom Barley Soup

Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite guaranteed to warm body and soul.


about 3 quarts (10 servings)


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 (14.5 ounce) cans reduced-sodium beef broth or vegetable broth
1 (14.5 ounce) can 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


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 to 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 to 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.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 45 minutes

Nutritional Information

Amount per serving (1 1/4 cups): Calories 126, Fat 2 g (Trace Saturated Fat), Cholesterol 3 mg, Sodium 517 mg, Carbohydrate 23 g, Fiber 6 g, Protein 6 g. Diabetic Exchanges: 1 starch, 1 vegetable.

Recipe Courtesy Of

Darlene Weise-Appleby, Creston, Ohio

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