Sausage, Mushroom and Barley Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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stew Ingredients:
1 tablespoon olive oil |
225 g small white mushrooms, cut in half, divided |
110 g onion, chopped |
12 g garlic, finely chopped |
2 teaspoons dried leaf oregano, crushed |
2 teaspoons dried leaf basil, crushed |
1400 ml water |
2 chicken stock cubes |
200 g pearl barley |
1 g bay leaves |
185 g carrots, peeled and sliced 1/4-inch thick |
115 ml wine, table, red |
450 g kielbasa sausage, cut into 1/2-inch thick slices |
Directions:
1. In large pot with lid, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 more minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes. Add sausage and cook 5 minutes longer. Remove bay leaves and serve
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