Sausage Barley Soup

• 1 pound Hot Italian Sausage
• 1 Onion
• 1 1/2 tablespoons Minced Garlic
• 1 teaspoon Italian Seasoning
• 48 ounces Chicken Broth
• 1 cup Knorr Porcini Mushroom Bouillon
• 1 cup "Better Than Bouillon" Beef Broth
• 4 Sliced Carrots
• 1 package Chopped Fresh Spinach
• 3/4 cup Uncooked Pearl Barley

1. In a skillet over medium heat, cook the sausage (casing removed), onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat.
2. In a slow cooker, mix the sausage mixture, chicken broth, bouillon broth, carrot and barley.
3. Cover, and cook 4 hours on High or 6 to 8 hours on Low.
4. 20 minutes before cooking is complete, add chopped spinach.

italian sausage, onion, garlic, italian seasoning, chicken broth, knorr porcini mushroom, better, carrots, fresh spinach, barley

Taken from www.epicurious.com/recipes/member/views/sausage-barley-soup-5680d61cfb9544f72b678e83 (may not work)