Mushroom Barley Soup with Red Potato and Kielbasa Sausage


It’s cold outside! You need to warm up and put a little meat on your bones! (Altho, this soup is pretty darn good for you, especially if you use a lean or vegetarian sausage.)

Getting Ready for the Soup Pot
Getting Ready for the Soup Pot

Slice up a pound of mushrooms, 1/2 cup of shallots, and saute the onions and shallots in olive oil and butter in a dutch oven, stirring often. When the mushrooms start to release their water, put in a tablespoon of fresh thyme, three tablespoons of dry sherry, and continue cooking for five to eight more minutes. Add salt and pepper, take the mushroom mixture out, and set it aside.

Chop up a carrot, a couple of red potatoes, a yellow onion, and garlic. Saute that in the dutch oven for a bit until the onions are translucent, then add the mushroom mixture. Add four cups of stock (chicken, vegie, beef, etc.), three or four sausages of your choice (we like kielbasa) and 3/4 cup of pearl barley. Bring to a boil, turn down to a simmer, cover, and let cook for an hour.

Make sure the barley’s cooked thru, season to taste, and voila!

Mushroom Barley Soup with Sausage
Mushroom Barley Soup with Sausage

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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