Mushroom Barley Soup

2 cup chopped onion
2 tsp olive oil
1/2 lb. turkey smoked sausage, coarsley chopped
1 cup chopped celery
1 cup carrots peeled and thickly sliced
4 cloves of garlic, chopped
2 bay leaves
5 cup button mushrooms, sliced
2 cup chopped portabella mushrooms
1/2 cup uncooked pearl barley
3 cup low sodium chicken broth
4 Tbsp brandy
1/2 tsp salt
1 tsp black pepper
6 Tbsp fresh flat leaf parsley, chopped

Heat oil, saute onions until translucent. Add sausage and cook 3-4
minutes. Add celery, carrots, garlic and bay leaves. Cook 4-5 min. Add
mushrooms and stir well. Add broth, brandy, salt and pepper. Bring to a
boil, cover, reduce heat to simmer and cook approximately 1 hour or until
barley is tender. Use parsley as a garnish at serving. Yields 6 one-cup
servings.

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