Barley Mushroom Soup Recipe
Ingredients
| 1/2 pound Italian sausages | ||
| 1 onion 1/2 lb.), peeled and chopped | ||
| 2 carrots 1/2 lb. total), peeled and chopped | ||
| 1/2 pound mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced | ||
| 1 Roma tomato (3 to 4 oz.), rinsed, cored, and chopped | ||
| 6 cups fat-skimmed beef broth | ||
| 3/4 cup quick-cook barley | ||
| Frozen chopped spinach package | 1 | |
| Sour cream or nonfat yogurt | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Remove and discard casings from sausages. Crumble meat into a 4- to 5-quart pan. Add onion, carrots, mushrooms, and tomato.
2. Stir often over high heat until meat begins to brown and vegetables are limp, 10 to 12 minutes.
3. Add broth and barley; scrape up browned bits. Add spinach. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, until barley is tender to bite, about 10 minutes.
4. Ladle soup into bowls and add dollops of sour cream and salt and pepper to taste.
2. Stir often over high heat until meat begins to brown and vegetables are limp, 10 to 12 minutes.
3. Add broth and barley; scrape up browned bits. Add spinach. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, until barley is tender to bite, about 10 minutes.
4. Ladle soup into bowls and add dollops of sour cream and salt and pepper to taste.
Chef
