The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Sausage Barley Soup

 

January 23, 2020

Courtesy photo

Following Vicki's article last week about comfort foods and warm soups, I remembered this one. I had put it in the recipe column awhile ago and I got quite a few positive feedbacks on it. One lady mentioned to me that she thought it was way too much spinach and used only about half the amount.

I read some of the reviews. Many said they used hot Italian sausage, doubled the amount of barley and used 3 carrots instead of one. A few added canned tomatoes. Some used more garlic. Some more seasoning.

Another comment was the crock pot seemed to meld the flavors better than on the stove top, but I think if it is simmered longer, it might accomplish the same.

As with most soups, they can be adjusted to taste.

I made the scones that were called Christmas Scones, then I was going to call them New Year's Scones, now it's Anytime Scones. They are worth repeating and I might put them in next week.

**I'm looking for recipes for Super Bowl. What do you fix if you are having a crowd over?

INGREDIENTS:

1 pound Italian sausage

½ c. diced onion

1 Tbsp minced garlic

½ tsp Italian seasoning

1 (48 oz) can chicken broth

1 large carrot, sliced

1 (10 oz) package frozen chopped spinach

¼ c. uncooked plain barley

DIRECTIONS:

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.**

In a slow cooker, mx the sausage mixture, chicken broth, carrot, spinach, and barley. Cover and cook 4 hours on High or 6 to 8 hours on Low.

MY NOTES:

For me, I would cook the sausage first, drain, then add the onion and garlic and continue cooking for a bit. If you drain the grease or juices last, then there goes part of the flavoring (in my opinion)

ENJOY! Let me know how you changed it and I will pass it on.

This recipe is from All Recipes.com.

 

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