Flu Buster Mushroom and Spinach Soup

Flu Buster Mushroom and Spinach Soup


1 large onion chopped

6 cups sliced mushrooms

3 cloves garlic chopped fine

1/2 cup barley

1/2 cup wild rice

3 carrots sliced

8 cups chopped spinach

6-8 cups vegetable broth

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon dried oregano 

salt and black pepper to taste


Pour olive oil into a large soup pot. Add chopped onions and sliced mushrooms. Saute until mushrooms are tender. Add chopped garlic and saute for another minute. 

Add barley, wild rice and 4 cups of vegetable broth to the pot. Bring to a boil. Reduce heat and simmer until wild rice is tender, approximately 45 minutes.

Add chopped spinach and sliced carrots to the pot. Add enough broth to gain the consistency of soup you would like, 2 to 3 cups should be fine. Add dried thyme and oregano. Once again bring the mixture to a boil. Reduce heat and allow to cook until carrots are tender, no more than 20 minutes.

Serve and enjoy! 

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