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Sautéed Mushroom and Barley Soup with Spinach

Made With:


Signature Sautéed Mushroom & Onion Bisque

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.

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Recipe Tip:

Serve with a crusty roll.

Total Time

60 min.

Serving & Size

1 16th recipe

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable oil 1/4 cup 60  mL
Button mushrooms, sliced 2 lb kg
cloves garlic, minced 2 tbsp 30  mL
Dried thyme leaves 1 tbsp 15  mL
Campbell’s® Signature Sautéed Mushroom and Onion Bisque 1 pouch (8 cups) pouch (1.81 kg)
Water 8 cups L
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.
Ingredients Weight Measure
Weight Measure
Pot barley 2 cups 500  mL
Baby spinach 8 cups L
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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