Mushroom Barley Kielbasa Soup

• 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

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

beef broth, water, onion, portabella mushrooms, button mushrooms, mushrooms, olive oil, carrot, celery, barley, kielbasa, bay leaves, salt

Taken from www.food.com/recipe/mushroom-barley-kielbasa-soup-199206 (may not work)