Spicy Sausage, Barley, and Mushroom Stew

Beatriz Dacosta


Serves 6 (serving size: about 1 cup)

Nutritional Information

Calories 215
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 2 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 13.3 g
Carbohydrate 23.4 g
Fiber 4.7 g
Cholesterol 27 mg
Iron 2.4 mg
Sodium 527 mg
Calcium 54 mg


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


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.