Spicy Sausage, Barley, and Mushroom Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
2 cups thinly sliced onion |
8 ounces spicy turkey italian sausage |
1 cup chopped celery |
1 cup sliced carrot |
2 garlic cloves, minced |
1 bay leaf |
5 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms) |
1 1/2 cups chopped portobello mushroom |
1/2 cup uncooked pearl barley |
3 (15.75-ounce) cans fat-free, less-sodium chicken broth |
2 tablespoons brandy |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup coarsely chopped fresh parsley |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in mushrooms; cook 10 minutes or until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.
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