Barley Sausage And Vegetable Stew Recipe

• 1 Tbsp. extra virgin olive oil
• 1/2 lb small white button mushrooms, cut in half (about 3 c., divided)
• 1 med onion, minced
• 3 x cloves garlic, finely minced
• 2 tsp dry leaf oregano, crushed
• 2 tsp dry leaf basil, crushed
• 6 c. fat-free chicken broth
• 1 c. pearl barley
• 2 x bay leaves
• 3 med carrots, peeled and sliced
• 1/4 x inch thick
• 1/2 c. pinot noir wine or possibly chicken broth
• 1 lb fat-reduced kielbasa sausage, cut into 1/2 inch-thick slices

1. In a large pot with a lid, heat oil over medium-high heat.
2. Add in half of mushrooms (about 1 1/2 c.), onion and garlic.
3. Saute/fry for 3 to 4 min, stirring occasionally.
4. Add in oregano and basil; saute/fry for 2 more min.
5. Stir in chicken broth, barley and bay leaves.
6. Bring to a boil.
7. Reduce heat, cover and cook 25 min.
8. Fold in carrots, wine and remaining 1 1/2 c. of mushrooms.
9. Bring to a boil.
10. Reduce heat and simmer 20 min.
11. Add in sausage and cook 5 min longer.
12. Remove bay leaves.
13. Ladle stew into bowls and serve.

extra virgin olive oil, white button mushrooms, onion, garlic, oregano, basil, chicken broth, pearl barley, bay leaves, carrots, noir wine, kielbasa sausage

Taken from cookeatshare.com/recipes/barley-sausage-and-vegetable-stew-79058 (may not work)