Serves: 8
Total Calories: 555
Prep time: n/a
Cook time: 50 minutes
Total time: 50 minutes

1/2 pound small button mushrooms, cut in half
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons oregano, dried and crushed
6 cups chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4" thick
1/2 cup pinot noir wine (substitute chicken broth)
1 pound kielbasa, cut into 1/2" pieces

In a 12”, deep, Dutch oven, heat oil over medium heat. Add ½ of the mushrooms, onion, and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 more minutes.

Stir in broth, barley, and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes.

Mix in carrots, wine, and remaining mushrooms. Bring to a boil, reduce heat and simmer 20 minutes. Add sausage and cook 5 minutes more. Remove bay leaves. Serve.

Note: I like to use bratwurst or Italian sausage instead of kielbasa.

Nutritional Facts:

Serves: 8
Total Calories: 555
Calories from Fat: 30

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Bouquet Garni
Turkey Gumbo
Gene Autrey Texas Chili
Lime Chicken Soup
Sausage and Barley Stew
Whatever and Dumplings
Cajun Bean Soup
E-Z Beef Stew
Minestrone Soup
Fish Camp Pot sticker Stew
Chicken Gumbo
Chili Cheese Soup
Hot Water Soup
Trash Stew
Navy Bean Soup
Ranch-Style Chicken Soup