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Barley, Sausage and Vegetable Stew Recipe

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This recipe for Barley, Sausage and Vegetable Stew is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T evoo
1/2 pound small wite button mushrooms, cut in half
1 med. onion, chopped
2 t dried leat oregano, or fresh equivalent
2 t dried leaf basil, crushed
6 c fat-free chicken broth (or regular)
1 c pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4 " thick
1/2 c pinot noir wine or chicken broth
1 lb. reduced-fat or turkey kielbasa sausage, cut into 1/2 " thick slices. (fry first!)
Directions:
Directions:
In a large nonreactive pot with a lid, heat oil over med-high heat. Add halaf of mushrooms (about 1/4 lb.), onions, and garlic. Saute 3 to 4 minutes, stirring ocasionally. Add oregano and basil; saute 2 more minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and simmer 25 minutes. Mix in carrots, wine or broth and remaining 1/4 lb mushroom. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Add sausage and cook 5 minutes longer. Remove bay leaves. Ladle stew into bowls and serve.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Excellent winter fare!

 

 

 

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