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A rich and velvety soup simmers with barley and mushrooms to create a satisfying and hearty soup variation.
Amount Per Serving
% Daily Value
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Ingredients & Instructions
1pouch (8 cups)
1 pouch (1.81 kg)
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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