Mushroom Barley Kielbasa Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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:
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:
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.
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