Mushroom Barley Soup

1 medium leek (white portion only) thinly sliced and halved

1 cup chopped celery

4 garlic cloves, minced

2 tsp olive oil

¾ lb. sliced fresh mushrooms

1 ½ cups chopped peeled turnips

1 ½ cups chopped carrots

4 cans (14.5oz each) reduced-sodium beef or vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 bay leaf

½ tsp each salt & dried thyme

¼ tsp each pepper and caraway seeds

1 cup quick-cooking barley

4 cups fresh baby spinach, cut into thin strips

In a large saucepan coated with spray, cook the leek, celery and garlic in oil for 2-minutes. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.

Makes 10 servings of 1 ¼ cups @ 2-Points per serving or Core