1 tsp. butter or margarine
1 c. each diced onions, carrots and turnips
9 c. water
2 c. quick-cooking barley
1 (16 oz. pkg.) sliced mushrooms
2 packets (2.3 oz. box) beef mushroom soup mix
1/2 tsp. dried thyme
1 (5 oz.) bag baby spinach leaves
Melt butter in a 5-quart Dutch oven. Add onions, carrots and
turnips. Cover and cook 5 minutes over medium heat, stirring
Add remaining ingredients except spinach. Bring to a boil,
reduce heat and simmer, uncovered, 12 minutes, stirring
occasionally until barley and vegetables are tender. Add spinach;
cook, stirring often, 1 minute or until wilted. Yields 12 cups, 6
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