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Wild
Mushroom, Sausage & Barley Soup
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This hearty, robust
soup is a nutritionally complete meal. Accompanied by a tossed
salad and hearty loaf of bread, this will satisfy the hungriest
appetite. Not only can it be made ahead - it is better if
prepared and served the next day! Use any flavor of Isernio's
sausages for this preparation. The barley can be cooked a day
ahead, if desired. |
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Ingredients |
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3/4 |
cup barley, pearl |
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1 |
tbsp. olive oil |
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2 |
tsps. garlic, finely chopped |
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2 |
ozs. onion, 1/2" dice |
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ozs. carrots, 1/2"
dice |
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1-1/12 |
ozs. celery, 1/2" dice |
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4 |
links Isernio's hot
Italian sausages, (removed from casings and crumbled) |
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2 |
ozs. Crimini
mushrooms, slices |
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2 |
ozs. Shitake
mushrooms, sliced |
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2 |
ozs. Portobello
mushrooms, sliced |
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2 |
ozs. button (white)
mushrooms, sliced |
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1/4 |
tsp. thyme, whole,
dried |
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1 |
bay leaves |
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1/4 |
tsp. black pepper,
ground |
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1 |
tsp. tabasco |
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1 |
tsp. salt |
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4 |
ozs. tomatoes, 1/2"
diced, canned, drained |
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2 |
qts. stock, vegetable,
beef or chicken |
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2 |
ozs. dry sherry |
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1 |
green onion, sliced
for garnish
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Method |
Pre-cook barley according to package
instructions. Set aside. |
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In
large saucepan, on medium heat, sauté garlic in olive oil
for 2-3 minutes. Add onions, carrots, celery and
sausage. Sauté for 5-6 more minutes. Add mushrooms and
sauté for 10-12 additional minutes. |
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Stir
in spices, salt & pepper. Add tomatoes and hot sauce, then
add stock and bring to a simmer until vegetables and
mushrooms are tender-crisp (al dente). |
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Stir
in pre-cooked barley. Add sherry.
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The
soup is now ready to serve. Garnish with sliced green onion.
Yield: 2-1/2 quarts |
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Return to
Recipe List
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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