• Mushroom Barley Soup with Organic Italian Herb Chicken Sausage
 

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1 package of Bilinski's Organic Italian Herb with Porcini Mushroom Chicken Sausage

Kosher salt and freshly ground black pepper

3 carrots, diced

1 onion, diced

3 stalks celery, diced

6 cups water

4 beef bouillon cubes

1/2 cup pearl barley, rinsed

1 cup chopped canned tomato

1 Tbsp unsalted butter

3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered

3 Tbsp minced flat-leaf parsley

 

Recipe Provided by Bilinski’s Sausage Manufacturing Company

Heat a large soup pot or Dutch oven over medium-high heat. Add 2 Tbsp of the oil. Add the chicken sausage, carrots, onion, and celery to the pan, and sauté until vegetables are tender, about 10 minutes. Add the water and bouillon cubes, and bring to a boil. Adjust the heat to maintain a gently simmer, cover, and cook for 20 minutes. Add barley, tomato, and parsley, season with salt and pepper, and continue to simmer the soup, covered, for 40 minutes.

Meanwhile, in a medium sauce pan, heat the butter over medium-high heat, add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup. Serve in warm bowls. Enjoy!

 

Approx. Serving: ~1 cup

Approx. Calories: 140

Approx. Fat: 3g

Recipe Provided by Bilinski’s Sausage Manufacturing Company