February 08, 2017

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BARLEY SOUP WITH SAUSAGE AND MUSHROOMS

BARLEY SOUP WITH SAUSAGE AND MUSHROOMS

1 T olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup shredded carrots

1 lb mixed mushrooms, sliced

1/2 C red wine

1 lb chicken sausage or meatballs, precooked and chopped into small pieces

1/2 cup pearl barley

1 lg tomato, chopped

6 cups chicken stock

1/2 C shredded or shaved Parmesan cheese

4 cups chopped fresh kale

  Heat oil in large Dutch oven over medium-high hear. Add onion and carrots. Saute until tender. Add garlic and mushrooms and continue to saute until all are tender (5-6 min). Add wine and sausage or meatballs chopped and stir until wine is evaporated.(about 8-10 min). Add 4 C broth and barley, bring to a boil, reduce heat, cover and simmer until barley is tender (about 40-50 minutes.) Add tomato and kale, plus remaining broth.  Cook for another 10-15 minutes. Stir in 1/2 cup Parmesan and serve immediately. (add more chicken stock if needed)


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