Harvest Soup - cooking recipe

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

Preparation

Saute mushrooms, carrots and onion in corn oil.
Spread until lightly browned in Dutch oven over medium-high flame.
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.
Stir in spinach and cook, covered, an additional 10 minutes.
Makes 8 servings.