Mushroom Soup with Spinach and Farro

1 tablespoon extra virgin olive oil

1 leek, washed thoroughly and finely sliced

1 carrot, diced

1 celery stick, diced

10 ounces - 1 pound assorted fresh mushrooms (I used baby portobello and shitake), sliced

1 teaspoon dried oregano

1 teaspoon dried thyme

6 cups chicken or vegetable broth (for vegetarian version)

1/2 cup farro or barley, soaked in lemon juice and water overnight

salt and pepper to taste

a large handful of fresh baby spinach


Saute leek, carrot and celery in olive oil until soft, about 5 minutes. Add mushrooms and dried herbs; cook until liquid from mushrooms is released. Add broth and farro. Simmer 30 minutes or until farro is tender. Season with salt and pepper to taste. Add spinach just before serving.


This printable recipe is from Jeanette's Healthy Living.