French Spring Soup

1. 1

   In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and saute until tender. Add the mushrooms and saute for two minutes. Add the potatoes, carrots, and asparagus, and saute for two more minutes.

2. 2

   Add the water, broth, salt, pepper, dill, and barley. Bring to a boil, reduce the heat and simmer for 30 minutes. Stir in the spinach, half-and-half and sherry; cook over low heat for about five more minutes.

3. 3

   Sprinkle fresh grated parmesan cheese over the soup, and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.