Ingredients
2½cupsvegetable stock
1pkgcreamed spinach
¼cupquick-cooking barley
1tspground nutmeg
salt and pepper,to taste
Preparation
In a 6-quart pot combine the stock and spinach. Bring to a boil, stir in the barley and nutmeg, and reduce to a simmer.
Cover lightly and cook, stirring frequently, until the barley is tender.
Turn off the heat, add the salt and pepper to taste, and set aside for about 5 minutes.
Serve immediately, and enjoy!
