2 teaspoons olive oil
2 cups thinly sliced onion
8 ounces spicy turkey Italian sausage
1 cup chopped celery
1 cup sliced carrots
2 garlic cloves, minced
1 bay leaf
5 cups thinly sliced shiitake mushroom caps, about 1/2 pound mushrooms
1 1/2 cups chopped portobello mushrooms
1/2 cup uncooked pearl barley
3 15.75 ounce cans chicken broth
2 tablespoons brandy
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup coarsely chopped fresh parsley
Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Add celery, carrots, garlic and bay leaf; cook 10 minutes or until onions are golden-brown, stirring frequently. Stir in the mushrooms; cook 10 minutes or so until mushrooms release moisture.
Stir in barley, chicken broth, brandy, salt and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.
Makes 6 servings.
Calories 215, Fat 7.2 g, Carbs 23.4 g, Sodium 527 mg, Fiber 4.7 g.
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