Mushroom Barley Kielbasa Soup

Name: Mushroom Barley Kielbasa Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 6 cups beef broth or 6 cups chicken broth; 1 cup water; 1 large onion, chopped; 2 -4 fresh portabella mushrooms, cubed; 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 (4 ounce) package mushrooms, of choice (Shitaake, Oyster, Morel, etc.); 2 tablespoons olive oil; 1 carrot, diced (optional); 1 cup celery, sliced; 1 cup barley; 1/2 lb kielbasa or 1/2 lb Polish sausage, cut into chunks; 1 bay leaves or 1/4 teaspoon dried basil; salt & freshly ground black pepper, to taste

(1)

Recipe by Riverlivin

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!

READY IN: 1hr 20mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

6

cups beef broth or 6 cups chicken broth
1

cup water
1

large onion, chopped
2 -4

fresh portabella mushrooms, cubed
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

(4 ounce) package mushrooms, of choice (Shitaake, Oyster, Morel, etc.)
2

tablespoons olive oil
1

carrot, diced (optional)
1

cup celery, sliced
1

cup barley
¹⁄₂

lb kielbasa or 1/2 lb Polish sausage, cut into chunks
1

bay leaves or 1/4 teaspoon dried basil
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.

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