Creamy Mushroom and Barley Sausage Stew
Equipment
- Dutch oven
- Wooden spoon
- Ladle
Ingredients
- 1 pound Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- ¾ cup pearl barley
- 4 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat a large Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the vegetables soften.
- Stir in the mushrooms and cook for another 3 minutes until they start to release liquid.
- Add the barley, chicken broth, and thyme. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 35 minutes, stirring once or twice, until the barley is tender.
- Remove the lid and stir in the heavy cream. Season with salt and black pepper. Simmer uncovered for 5 minutes to thicken slightly.
- Ladle into bowls and top with fresh parsley before serving.
Notes
If the barley absorbs too much liquid during simmering, add a splash more broth to reach your preferred thickness. Reheat leftovers gently over low heat and stir in a little extra cream if the texture thickens too much in the fridge. Smoked sausage can replace Italian sausage for a deeper flavor without changing the cooking steps.
Course: Soup
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Ladle
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Ladle