Spinach-Barley Soup

1. 1

   In a 6-quart pot combine the stock and spinach.

2. 2

   Bring to a boil, stir in the barley and nutmeg, and reduce to a simmer.

3. 3

   Cover lightly and cook, stirring frequently, until the barley is tender.

4. 4

   Turn off the heat, add the salt and pepper to taste, and set aside for about 5 minutes.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.