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Smoked Sausage & Barley Soup

Source of Recipe


Canadian Living






List of Ingredients



• 2 tsp vegetable oil
  
• 2 onions, chopped
  
• 1 lb. cubed smoked sausage (such as kielbasa)
  
• 5 cups sliced mushrooms
  
• 1 cup pearl barley
  
• 6 cups beef stock
  
• 2 cups water
  
• 2 bay leaves
  
• 1/4 tsp pepper
  
• 2 cups diced carrots or cubed squash
  
• 2 Tbsp chopped fresh parsley
  






Instructions



1. In large saucepan or Dutch oven, heat oil over medium-high heat; cook onions and sausage, stirring often, for 3 to 4 minutes or until onions are softened.
   
   
2. Add mushrooms; cook, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add barley; cook, stirring, for 1 minute.
   
   
3. Add stock, water, bay leaves, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 1 hour or until barley is tender.
   
   
4. Add carrots; simmer for 30 to 40 minutes or until tender. Discard bay leaves.
   
   (Make-ahead: Let cool for 30 minutes; refrigerate in shallow, airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue, adding up to 2 cups more water or stock, if desired.)
   
   Serve sprinkled with parsley.
   
   Makes 8 servings.