Creamy Rutabaga & Barley Soup

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1/4 cup pearl barley

2 tablespoons butter

1 leek, diced, including tender greens

1 small rutabaga, peeled and finely diced

4 cups beef or vegetable broth

1/2 cup half-and-half

1/2 cup milk

1 cup julienned, stemmed spinach

1 teaspoon kosher or sea salt

Optional garnishes:

-- Spoonful of creme fraiche

-- Minced parsley

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