Harvest Soup

Name: Harvest Soup
Ingredients: 1/2 lb. fresh mushrooms, sliced; 2 medium carrots, thinly sliced; 1 medium onion, chopped; 2 Tbsp. light corn oil spread; 1 tsp. salt; 1 tsp. garlic salt; 1/2 tsp. pepper; 2 bay leaves; 4 1/2 c. water; 2 (14 1/2 oz. each) cans beef broth; 1 (10 oz.) pkg. frozen, chopped spinach

11 ingredients

5 steps

Ingredients

1/2 lb. fresh mushrooms, sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
2 Tbsp. light corn oil spread
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
2 bay leaves
4 1/2 c. water
2 (14 1/2 oz. each) cans beef broth
1 (10 oz.) pkg. frozen, chopped spinach

Directions

1

Saute mushrooms, carrots and onion in corn oil.
2

Spread until lightly browned in Dutch oven over medium-high flame.
3

Stir in barley, salt, garlic salt, pepper, bay leaves, water and broth. Bring to a boil; reduce flame, cover and simmer 45 minutes or until barley is tender.
4

Stir in spinach and cook, covered, an additional 10 minutes.
5

Makes 8 servings.