Spicy Sausage, Barley, And Mushroom Stew

• 2 teaspoons olive oil
• 2 cups thinly sliced onion
• 8 ounces spicy turkey Italian sausage
• 1 cup chopped celery
• 1 cup sliced carrot
• 2 garlic cloves, minced
• 1 bay leaf
• 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
• 1 1/2 cups chopped portobello mushroom
• 1/2 cup uncooked pearl barley
• 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 2 tablespoons brandy
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup coarsely chopped fresh parsley

1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in mushrooms; cook 10 minutes or until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.

olive oil, onion, turkey italian sausage, celery, carrot, garlic, bay leaf, shiitake mushroom, portobello mushroom, pearl barley, chicken broth, brandy, salt, freshly ground black pepper, fresh parsley

Taken from www.myrecipes.com/recipe/spicy-sausage-barley-mushroom-stew (may not work)