Mushroom Barley Kielbasa Soup
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- 6
- 1cup water
- 1
- 2 -4
- 1(8 ounce) container sliced button mushrooms (Porcini, package size is a guess, it's just the regular size of pre-sliced you find at the store)
- 1
- 2tablespoons olive oil
- 1
- 1
- 1cup barley
- 1⁄2
- 1
- salt & freshly ground black pepper, to taste
DIRECTIONS
- Heat the olive oil in the bottom of a deep pot.
- Add the onion and sauté until almost transparent.
- Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
- Let the flavors blend.
- Add the chicken or beef broth and bring it to a boil.
- Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
- Return to a boil.
- Lower the flame and simmer for 45 minutes or until barley is tender.