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Smoked Sausage and Barley Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Smoked Sausage and Barley Soup

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 318
pro 12 g
total fat 17 g
sat. fat 6 g
carb 28 g
fibre 4 g
chol 38 mg
sodium 1 mg
% RDI: -
calcium 6
iron 21
vit A 70
vit C 7
folate 15

More great recipes from this menu:

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.

Ingredients

  • 2 tsp vegetable oil
  • 2 onions, chopped
  • 1 lb cubed smoked sausages, (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 tsp pepper
  • 2 cups diced carrots, or cubed squash
  • 2 tbsp chopped fresh parsley

Preparation

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.

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