and I did not put barley in it, no butter and no half and half ... I used vegetable stock and added an extra green (Kale) and I added 1 can of whole tomatoes (4 in the can).
Put some EVOO on the bottom of a large pan
1 large leek
1 whole yellow onion (oh, and I used 2 small shallots and 1/2 of the large, yellow onion)
8 oz. of cremini mushrooms, sliced
3 whole new potatoes (chopped)
1 bunch of fresh asparagus, cut into small pieces
2 large carrots chopped (I used several smaller ones)
1 quart of Veggie broth
9 ounces of fresh spinach, roughly chopped.
sea salt and ground pepper
fresh dill (I added a small bunch in the recipe called for only 1 pinch--but I am a huge lover of FRESH dill)
the recipe called for 1/3 cup barley (I did not add this)
What I will do instead is add a tiny bit of whole gran THIN pasta.
the recipe called for 1 cup of half and half, I did not add that or the 4 tablespoons of butter
1/4 cup of sherry (optional, I used it;)
I also added one can on whole tomatoes (there were 4 in the can)
In a large pot, saute the leeks, onions and garlic and saute until tender. Add the mushrooms and saute for two more minutes.Add the potatoes, carrots and asparagus and saute for two more minutes.
Add the Veggie stock or water (water if you make it with the half and half and butter) if you use veggie stock, not much water will be needed. Now add in your salt, pepper, tomatoes, bring to a boil. Reduce heat to low and simmer until carrots and potatoes are tender. When they are done add in your spinach, sherry (if you use her recipe you would add in the half and half at this point too).
You can sprinkle with grated cheese (parmesan or another) and serve with a crusty bread.