Mushroom, Barley & Spinach Soup

By Janet-2

Ingredients

• 1 tbsp. butter
• 1 tbsp. vegetable oil
• 1 lb. mushrooms, sliced
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 2 carrots, chopped
• 6 cups vegetable or chicken stock or both
• 1/3 cup pearl barley, rinsed thoroughly
• 1 tbsp. red wine vinegar
• 5 oz frozen chopped spinach, thawed and squeezed dry
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Melt the butter with the oil in a soup pot over medium heat. Add the mushrooms, onion, bell pepper, and carrots. Saute until tender, about 7 minutes. Add the stock, barley and vinegar.

Bring to a boil. Reduce the heat to medium-low simmer, covered, until the barley is tender, about 35 minutes.

Add spinach, salt, and pepper and simmer, uncovered for about 10 minutes longer.