Mushroom Barley Kielbasa Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

If you like mushrooms, this is the soup for you. The keilbasa adds an extra richness to the flavor. I imagine it would also be a good one in a crock pot for the day while your busy doing other things. YUMMY, so good on a cold day!

Ingredients Nutrition

Directions

  1. Heat the olive oil in the bottom of a deep pot.
  2. Add the onion and sauté until almost transparent.
  3. Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
  4. Let the flavors blend.
  5. Add the chicken or beef broth and bring it to a boil.
  6. Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
  7. Return to a boil.
  8. Lower the flame and simmer for 45 minutes or until barley is tender.
Most Helpful

5 5

Delicious! The mushroom lovers in my family (myself included) loved this soup. I used 2 very large portabello mushrooms, 8 oz. white mushrooms, and 4 oz. shitake mushrooms. Also, I increased the carrots and celery to 1-1/2 cups each and used both a bay leaf and the dried basil. The directions called for parsley but, there wasn't any parsley listed in the ingredients. I used 1/2 cup chopped fresh parsley and it worked out fine. Thank you for sharing this delicious, hardy soup! I made this for PAC 2007.