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Sautéed Mushroom and Barley Soup with Spinach

Sautéed Mushroom and Barley Soup with Spinach
Total Time

40 min.

Serving & Size

1 16th recipe

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A rich and velvety soup simmers with barley and mushrooms to create a satisfying and hearty soup variation.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable oil 60 mL 1/4 cup
Button mushrooms, sliced 1 kg 2 lb
cloves garlic, minced 30 mL 2 tbsp
Dried thyme leaves 15 mL 1 tbsp
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (8 cups)

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

Water 2 L 8 cups
Pot barley 500 mL 2 cups
Baby spinach 2 L 8 cups
Instructions
1. Heat oil in large stockpot set over medium-high heat; sauté mushrooms, garlic and thyme for 10 to 15 minutes or until mushrooms are golden around edges. Stir in Campbell’s® Signature Sautéed Mushroom and Onion Bisque and add water; bring to a boil.
2. Stir in barley and reduce heat to medium-low. Simmer for 30 to 40 minutes or until barley is tender and soup is thickened and flavourful. Remove from heat. Keep warm for up to 4 hours. Note that this can also be made ahead by letting cool completely and refrigerate for up to 3 days.

3. Prior to service, stir in baby spinach. Cook until spinach is wilted and ladle into bowl and serve immediately.
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