Finger Licking Leek Soup With Sausage and Barley

Recipe by BennyPashova
READY IN: 1hr 10mins




  • Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
  • Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
  • Thinly chop the garlic.
  • Add the leeks and garlic to the onions and cook for 10 more min or until soft.
  • In a separate pan brown the Italian sausage breaking it into small pieces.
  • Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
  • Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
  • Add the barley and cook according to the package instructions. Usually takes 45 minutes.
  • At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
  • The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.