Spicy Sausage, Barley, and Mushroom Stew

Beatriz Dacosta

Yield: Serves 6 (serving size: about 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 13.3g
  • Carbohydrate: 23.4g
  • Fiber: 4.7g
  • Cholesterol: 27mg
  • Iron: 2.4mg
  • Sodium: 527mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  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.
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Spicy Sausage, Barley, and Mushroom Stew Recipe at a Glance
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