Barley Kielbasa Stew





1 tablespoon olive oil

1/2 pound small button mushrooms, cut in half, divided

1 medium onion, chopped

3 cloves garlic, finely chopped

2 teaspoons dried leaf oregano, crushed

2 teaspoons dried leaf basil, crushed

6 cups chicken broth

1 cup pearl barley

2 bay leaves

3 medium carrots, peeled and sliced 1/4-inch thick

1/2 cup Pinot Noir wine or chicken broth

1 pound Kielbasa sausage, cut into 1/2-inch thick slices





In large pot with cover, heat oil over medium-high heat. Add half of

mushrooms (about 1/4 pound), onion and garlic. Saute for 3 to 4 minutes,

stirring occasionally. Add oregano and basil; saute 2 additional minutes.

Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce

heat, cover and cook for 25 minutes. Mix in carrots, wine or broth and

remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer for

20 minutes. Add sausage and cook an additional 5 minutes. Remove bay

leaves. Ladle into bowls and serve. Makes 8 servings.





SOURCE: Soups-N-Stews Digest

Posted By: Jamie R >

From Ann In Fla







--

Rec.food.recipes is moderated by Patricia D. Hill at .

Only recipes and recipe requests are accepted for posting.

Please allow several days for your submission to appear.

Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/