Tuesday, April 5, 2016

Sausage and Barley Soup

German Sausage and Barley Soup

It was snowing here in Rhode Island Monday! Yes, you read that right, it's was snowing in April.

I love the snow, I really do love it but it's spring and this is crazy!

Nothing quite hits the spot like a big bowl of soup when it's cold and snowy.

If you haven't cooked barley before please note that it's very starchy and you shouldn't cook it in the soup or you will end up with a really thick, gooey soup. I always cook it separate and add it in later. It's one of my favorite things to add to soup!

This is one of those throw a little of this and that in and make a soup you like soups.

I really love these kind of soups. Perfect for a day when you need a belly warmer.

German Sausage and Barley Soup 2

Sausage and Barley Soup
recipe from Lisa@The Cutting Edge of Ordinary
6 slices of bacon, cut into big chunks
14 oz. Polish Kielbasa sausage, sliced
3 tablespoons of butter, if necessary
1 cup (2 leeks) chopped leeks (white and light green parts only)
3 carrots, sliced
2 celery stalks, sliced
1 pound fingerling potatoes, sliced
2 cloves garlic, minced
1 cup pearl barley
½ tsp paprika
8 to 10 cups chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste
Chopped parsley to garnish

In a large dutch oven, over medium high heat, cook the bacon until browned and crispy, about 5 minutes. Remove and reserve it. Boil the barley in another pot with some salt. Cook until tender. This will take about 30 - 40 minutes to become tender.

Add 3 tablespoons of butter to the dutch oven, lower the heat to medium and sauté the leeks, carrots and celery until tender. Add in the garlic, the Italian seasoning, paprika, and salt and pepper. Add the chicken broth and potatoes and bring the soup to a boil. Once it boils, lower the heat to low, add in the sliced sausage, bacon and barley, cover and simmer for 35 to 45 minutes.
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