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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 occasionally. 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 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |