Thick and hearty, this soup is certainly a filler-upper. Because it can be frozen, it's also truly convenient. Student Beth Yarzab tells us that she loves to make a pot of soup every weekend to enjoy the coming week. Karen Ionson says she freezes soup for her family to use when her work as a flight attendant keeps her away on layovers.
- Portion size 8 servings
- 2 teaspoons vegetable oil
- 2 onions chopped
- 1 lb cubed smoked sausage (such as kielbasa)
- 5 cups sliced mushrooms (about 12 oz/375 g)
- 1 cup pearl barley
- 6 cups beef stock
- 2 cups water
- 2 bay leaves
- 1/4 teaspoon pepper
- 2 cups diced carrots or cubed squash
- 2 tablespoons chopped fresh parsley
In large saucepan or Dutch oven, heat oil over medium-high heat; cook onions and sausage, stirring often, for 3 to 4 minutes or until onions are softened.
Add mushrooms; cook, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add barley; cook, stirring, for 1 minute.
Add stock, water, bay leaves and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for 1 hour or until barley is tender.
Add carrots; simmer for 30 to 40 minutes or until tender. Discard bay leaves. (Make-ahead. Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue, adding up to 2 cups/500 mL more water or stock if desired.) Serve sprinkled with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 1219 mg
- Protein 12 g
- Calories 318.0
- Total fat 17 g
- Cholesterol 38 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 21.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 70.0
- Vitamin C 7.0