Total Calories: 555
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.
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