Mushroom Barley Kielbasa Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 cups beef broth or 6 cups chicken broth
• 1 cup water
• 1 large onion, chopped
• 2 -4 fresh portabella mushrooms, cubed
• 1 (8 ounce) container sliced button mushrooms (porcini, package size is a guess, it's just the regular size of pre-sliced you find at the store)
• 1 (4 ounce) package mushrooms, of choice (shitaake, oyster, morel, etc.)
• 2 tablespoons olive oil
• 1 carrot, diced (optional)
• 1 cup celery, sliced
• 1 cup barley
• 1/2 lb kielbasa or 1/2 lb polish sausage, cut into chunks
• 1 bay leaves or 1/4 teaspoon dried basil
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat the olive oil in the bottom of a deep pot.
• 2 add the onion and sauté until almost transparent.
• 3 add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
• 4 let the flavors blend.
• 5 add the chicken or beef broth and bring it to a boil.
• 6 add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
• 7 return to a boil.
• 8 lower the flame and simmer for 45 minutes or until barley is tender.