Barley Kielbasa Stew
Ingredients
- 1 Tbs. olive oil
- 1/2 lb. small button mushrooms, cut in half, divided
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 2 tsp. dried leaf oregano, crushed
- 2 tsp. dried leaf basil, crushed
- 6 C. chicken broth
- 1 C. pearl barley
- 2 bay leaves
- 3 medium carrots, peeled and sliced 1/4-inch thick
- 1/2 C. Pinot Noir wine or chicken broth
- 1 lb. Kielbasa sausage, cut into 1/2-inch thick slices
Directions
In large pot with cover, heat oil over medium-high heat. Add half of mushrooms (about 1/4 lb.), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 additional minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook for 25 minutes. Mix in carrots, wine or broth and remaining 1/4 lb. mushrooms. Bring to a boil. Reduce heat and simmer for 20 minutes. Add sausage and cook an additional 5 minutes. Remove bay leaves. Ladle into bowls and serve.
Makes 8 servings.
