This barley soup is perfectly balanced with the delicious taste of smoked sausage, portobello mushrooms, zucchini and fresh parsley. The soup is easy to reheat and delicious topped with some sprinkled Parmesan cheese. The original recipe omitted the sausage and included lemon juice and mint.
6 cups of chicken stock
1 1/2 cups of pearled barley
splash of olive oil, about 1 tablespoon
10 ounces smoked sausage, diced
2 containers of baby portobello mushrooms, cut into quarters
2 medium zucchini, cut into quarter pieces
1 onion, finely chopped
3-4 cloves of garlic, minced
salt and fresh ground pepper to taste
1/2 cup of fresh chopped parsley
Parmesan cheese for topping
In a large pot, bring 6 cups of chicken stock to a low boil. Add the barley and cook until tender for about 20 minutes, stirring occasionally.
While the barley cooks, heat olive oil in a large wok or pan over medium heat. Add the sausage and heat, stirring, for 5 minutes. Add in onion, mushrooms, zucchini and salt and pepper to taste. Saute the vegetables and sausage for approximately 10 minutes, until tender. Once the barley is done cooking, add the vegetables and sausage to the pot with the barley.
If the soup appears too thick, add another cup or broth or water to thin it. Serve with fresh chopped parsley and Parmesan cheese. Enjoy!