2 med. onions
1 lg. clove garlic
2 med. turnips
8 oz. boiling potatoes
6 oz. med. mushrooms
4 carrots
6 oz. fresh spinach
3 tbsp. unsalted butter
5 c. chicken stock or chicken broth
1/3 c. toasted barley shapes
1 tsp. salt or to taste
Freshly ground pepper
1 tbsp. vegetable oil
1/2 lb. kielbasa, cut in 1/2-inch slices
2 tbsp. chopped fresh parsley
Freshly grated Parmesan cheese, optional

Prepare vegetables. Peel onions and chop coarsely; you should have about 1 1/2 cups. Peel and mince garlic. Pare turnips and potatoes, then cut into 1/2-inch dice; you should have about 1 1/2 cups turnips and 1 cup potatoes.

Wipe mushrooms clean with damp paper toweling; cut into thick slices for about 1 1/2 cups. Pare carrots; cut into 1/4 inch slices for about 2 1/2 cups. Trim spinach and rinse well in several changes of lukewarm water; cut or tear into 2-inch pieces for about 3 cups.

Melt butter in large heavy saucepan over medium heat. When foam subsides, add onion and garlic; saute until softened, 2-3 minutes. Add turnips, potatoes, mushrooms and carrots; cook, stirring frequently, about 3 minutes. Add stock; increase heat to medium-high. Heat to boiling. Add barley shapes; reduce heat to low. Simmer soup, covered, until vegetables are crisp-tender, 8-10 minutes.

Add spinach, salt, and pepper to taste to soup. Simmer, covered, until vegetables are tender, about 5 minutes.

Meanwhile, heat oil in large heavy skillet over medium heat to rippling. Add kielbasa; saute, stirring frequently, until browned all over, 3-5 minutes. Remove with slotted spoon to paper toweling to drain. Add kielbasa to soup; adjust seasoning to taste, if necessary.

Ladle soup into warmed individual soup bowls; sprinkle with parsley. Serve immediately, with grated Parmesan on the side, if desired.

TIP: Toasted barley shapes, a pasta product, can be found in the dried pasta section of supermarkets. If they are not available, pastina can be substituted. (I have also simmered longer and used pearl barley.)

MICROTIP: Microwave 3 tablespoons butter in 3-quart casserole on high power until melted, about 2 minutes. Add onion and garlic; microwave, uncovered, 2 minutes, stirring once. Add turnips, potatoes, mushrooms, and carrots; microwave, uncovered, 4 minutes, stirring once.

Add stock; microwave, covered, until mixture boils, about 7 minutes. Stir; add barley shapes. Microwave, covered, about 5 minutes, stirring once. Add spinach, salt and pepper to taste; microwave, covered, 1 minute. Stir, then let stand 5 minutes.

Meanwhile, microwave 1 tablespoon oil in microwave-safe 9-inch pie plate on high power 2 minutes. Add kielbasa; microwave, stirring once, about 4 minutes. Remove with slotted spoon to paper toweling to drain. Add kielbasa to soup; let soup stand, covered, about 5 minutes. Serve soup as directed above.