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Smoked Sausage And Barley Soup

soups

2 teaspoons vegetable oil
2 onions; chopped
1 pound cubed smoked sausage; such as kielbasa
5 cups sliced mushrooms; about 12 ounces
1 cup pearl barley
6 cups beef stock
2 cups water
2 bay leaves
1/4 teaspoon pepper
2 cups diced carrots or cubed squash
2 tablespoons chopped fresh parsley

In large saucepan or Dutch oven, heat oil over medium-high heat; cook onions and sausage, stirring often, for 3 to 4 minutes or until onions are softened. Add mushrooms; cook, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add barley; cook, stirring, for 1 minute. Add stock, water, bay leaves and pepper; bring to boil. Reduce heat to medium low; cover and simmer for 1 hour or until barley is tender. Add carrots; simmer for 30 to 40 minutes or until tender. Discard bay leaves. (Make-ahead. Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or - Freeze for up to 2 weeks. Reheat to continue, adding up to 2 cups more water or stock if desired.) Serve sprinkled with parsley.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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