Name: Spicy Sausage, Barley, and Mushroom Stew
Yield: Serves 6 (serving size: about 1 cup)
Ingredients: 2 teaspoons olive oil; 2 cups thinly sliced onion; 8 ounces spicy turkey Italian sausage; 1 cup chopped celery; 1 cup sliced carrot; 2 garlic cloves, minced; 1 bay leaf; 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms); 1 1/2 cups chopped portobello mushroom; 1/2 cup uncooked pearl barley; 3 (15.75-ounce) cans fat-free, less-sodium chicken broth; 2 tablespoons brandy; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup coarsely chopped fresh parsley

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in mushrooms; cook 10 minutes or until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.

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Spicy Sausage, Barley, and Mushroom Stew

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