Holt'S Sausage Soup(Serves 4)

• 2 medium onions
• 1 large clove garlic
• 2 medium turnips
• 6 oz. medium mushrooms
• 6 oz. fresh spinach
• 5 c. chicken stock or broth
• 1 Tbsp. vegetable oil
• 1/2 lb. kielbasa, cut in 1/2-inch slices
• 2 medium leeks (white part only)
• 8 oz. boiling potatoes
• 4 carrots
• 3 Tbsp. unsalted butter
• 1/3 c. barley
• 1 tsp. salt
• freshly ground pepper to taste
• 2 Tbsp. chopped fresh parsley
• Parmesan cheese

1. Prepare vegetables.
2. Peel and chop onions coarsely.
3. Trim white part of leeks and wash under cold water; slice thin.
4. Peel and mince garlic.
5. Pare and cut turnips and potatoes into 1/2-inch dice.
6. Wash and thickly slice mushrooms.
7. Pare and cut carrots into 1/4-inch slices.
8. Trim, wash and tear spinach into 2-inch pieces.
9. Saute onions, leeks and garlic in butter for 2 or 3 minutes.
10. Add turnips, potatoes, mushrooms and carrots; cook 3 minutes.
11. Add stock; heat to boiling, then simmer, covered, 8 to 10 minutes.
12. Add spinach, salt and pepper to taste.
13. Simmer 5 more minutes.
14. Saute kielbasa in oil until brown.
15. Remove and drain; add to soup.
16. Serve with sprinkle of parsley and Parmesan cheese.

onions, clove garlic, turnips, mushrooms, fresh spinach, chicken, vegetable oil, kielbasa, leeks, boiling potatoes, carrots, unsalted butter, barley, salt, freshly ground pepper, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914434 (may not work)