Harvest Soup

I recently served this at the fall meeting of my book club, and it was a big hit. It's probably my favorite soup. My kids only tolerate it, though, because of the mushrooms.

1/2 lb. fresh mushrooms, sliced (or one package in the produce section)
1 med. onion, chopped
3/4 c. barley (orzo)
1 t. garlic salt
2 bay leaves
2 cans beef broth (or substitute veggie broth for vegetarians)
2 med. carrots, thinly sliced
2 T. butter
1 t. salt
1/2 t. pepper
4 1/2 c. water
1 small package frozen spinach (or 5-6 cubes of frozen spinach)

In a dutch oven or large pot, saute mushrooms, carrots, and onion in butter till lightly browned. Stir in barley, salt, garlic salt, pepper, bay leaves, water, and broth. Bring to a boil; reduce heat. Cover and simmer 45 minutes until orzo is tender. Stir in spinach and cook, covered, for an additional 10 minutes. Makes 8 servings.

Works well as a whole meal served with fresh bread, a fruit salad, and cream cheese pound cake for dessert. This soup can also be cooked in a pressure cooker...just reduce the time significantly.