Mushroom Barley Soup with Sausage and Spinach
I like to use hot sausage to make it spicy.
- Preparing Time: 45 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 4
main dish
soup
vegetables
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 cloves garlic minced
- 1 teaspoon thyme
- 12 ounce sausage hot italian
- 8 ounce mushroom sliced
- 2 shallot finely chopped
- 2 carrot chopped
- 2 ribs celery chopped
- 1 cup barley quick-cooking
- 32 ounce beef broth low sodium
- 8 ounce spinach fresh baby
- Carbohydrate 76.32099641666 g
- Cholesterol 63.786426975 mg
- Fat 30.97391776655 g
- Fiber 11.7566252291203 g
- Protein 30.37527228215 g
- Saturated Fat 11.47036701608 g
- Serving Size 1 1 Serving (547g)
- Sodium 2903.770561751 mg
- Sugar 64.5643711875397 g
- Trans Fat 2.03302124293 g
- Calories 693 calories
If sausage is in casing remove. Cook on medium 8 minutes or until done in a dutch oven. Remove. Cook mushrooms, shallots, carrots and celery in same pot on medium-high for 10 minutes. Add the barley, garlic and thyme and cook 2 more minutes. Stir in broth and 3 cups water. Bring to boil. Reduce heat to low, cover and simmer for 10 minutes. Stir in spinach and sausage and cook for 2 more minutes.
