Mushroom-barley soup is most closely identified with Eastern European countries such as Poland and Russia. Adding sausage to the soup makes it a one-dish meal. The combination of aromatic and flavorful dried mushrooms with the delicate flavor and texture of fresh mushrooms makes it a winner. Serve with some dark and dense pumpernickel.
1/4 cup dried porcini mushrooms
2 tablespoons vegetable oil, divided
1 pound Smoked Kielbasa links, or purchased cooked beef sausage, cut into 1/2-inch dice
1 large onion, diced
2 carrots, sliced
2 celery ribs, sliced
1 pound white mushrooms, wiped with a damp paper towel, trimmed, and sliced
7 cups Beef Stock or purchased low-sodium stock
3/4 cup whole barley, rinsed well
3 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper to taste
2. Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add sausage slices and cook, stirring frequently, for 3 to 5 minutes, or until sausage browns. Remove sausage from the pan with a slotted spoon, and set aside.
3. Add remaining oil to the pan, add onion and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add carrots, celery, mushrooms, stock, barley, parsley, thyme, chopped porcini, and reserved mushroom liquid, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer soup, covered, for 40 minutes.
4. Return sausage to the pan, and simmer for an additional 20 minutes, or until vegetables and barley are tender. Season to taste with salt and pepper, and serve immediately.