Sausage, Broccoli, and Barley Soup

With a couple of Italian sausages, a little onion, a few mushrooms, and a head of broccoli, you’re well on your way to a nourishing soup. This hearty combination of simple ingredients is the perfect thing to warm up a winter’s afternoon or evening. Select an Italian sausage with plenty of fennel to flavor this soup.

Sausage, Broccoli, and Barley Soup

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Servings

6

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Ingredients

• 2 Tbsp extra-virgin olive oil divided
• 2 g mild Italian Sausages about 200g total, casing removed and cut into small pieces
• 2 cups finely diced cremini mushrooms
• 1 cup pot barley rinsed
• 4 cups low-sodium chicken broth
• 10 oz chopped broccoli florets
• 2 oz grated Parmesan cheese

Ingredients 2 Tbsp extra-virgin olive oil divided 2 g mild Italian Sausages about 200g total, casing removed and cut into small pieces 2 cups finely diced cremini mushrooms 1 cup pot barley rinsed 4 cups low-sodium chicken broth 10 oz chopped broccoli florets 2 oz grated Parmesan cheese

Servings 6 Print Recipe

Instructions

1. In large saucepan, heat 1 Tbsp olive oil on medium-high heat. Add sausage and sauté until brown, for 5 to 7 minutes. Use slotted spoon to remove to a plate. Add onions and sauté for 2 minutes. Add mushrooms and sauté for a further 4 minutes. Add barley and stir 30 seconds to incorporate before adding small amount of chicken stock. Increase heat to high and, with wooden spoon, scrape up any brown bits from pan. Pour in remaining stock and bring to boil. Reduce heat to medium-low and simmer for 30 minutes, until barley is tender. Add broccoli and browned sausage and cook for a further 5 to 7 minutes, until broccoli is just tender.
2. Ladle into bowls and garnish with Parmesan cheese.