Mushroom Barley Kielbasa Soup

Submitted by Riverlivin

"If you like mushrooms, this is the soup for you. The keilbasa adds an extra richness to the flavor. I imagine it would also be a good one in a crock pot for the day while your busy doing other things. YUMMY, so good on a cold day!"

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photo by Bayhill

Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 6-8

ingredients

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

directions

Heat the olive oil in the bottom of a deep pot.
Add the onion and sauté until almost transparent.
Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
Let the flavors blend.
Add the chicken or beef broth and bring it to a boil.
Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
Return to a boil.
Lower the flame and simmer for 45 minutes or until barley is tender.

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Reviews

Delicious! The mushroom lovers in my family (myself included) loved this soup. I used 2 very large portabello mushrooms, 8 oz. white mushrooms, and 4 oz. shitake mushrooms. Also, I increased the carrots and celery to 1-1/2 cups each and used both a bay leaf and the dried basil. The directions called for parsley but, there wasn't any parsley listed in the ingredients. I used 1/2 cup chopped fresh parsley and it worked out fine. Thank you for sharing this delicious, hardy soup! I made this for PAC 2007.

Bayhill