SAUSAGE, BARLEY AND MUSHROOM STEW

SAUSAGE, BARLEY AND MUSHROOM STEW image

Yield 6 servings

Number Of Ingredients 15

2 tsps olive oil
2 cups onion, thinly sliced
8 ounces sausage meat
1 cup celery, chopped
1 cup carrot, sliced
2 cloves garlic, minced
1 bay leaf
5 cups shitake mushrooms, thinly sliced
1 1/2 cups portabello mushrooms, chopped
1/2 cup uncooked pearl barley
3 15.75 ounce cans chicken broth, fat-free & less sodium
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh parsley, coarsely chopped

Steps:

Heat oil in 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 curmble. Add celery, carrot, 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.