Mushroom Spinach Barley Soup

• 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 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
• 1 can (14-1/2 ounces) 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

1. 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 4-5 minutes longer or until mushrooms are tender.
2. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 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.

celery, olive oil, garlic, mushrooms, carrots, beef broth, tomatoes, bay leaf, salt, thyme, pepper, caraway seeds, barley, fresh baby spinach

Taken from www.tasteofhome.com/recipes/mushroom-spinach-barley-soup/ (may not work)