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Half-Time Barley Stew: Date Added: 26 Jul 2011
Listed in: Soups & Stews

1 tablespoon olive oil
1/2 pound small white mushrooms, cut in half, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
2 teaspoons dried leaf basil, crushed
6 cups fat-free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch thick slices

Cooking Instructions

1. In large pot with lid, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté 3 to 4 minutes, stirring occasionally.
2. Add oregano and basil; sauté 2 more minutes.
3. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes.
4. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes.
5. Add sausage and cook 5 minutes longer. Remove bay leaves and serve.
Makes 8 servings.
Nutrition Information Per Serving: calories 249, protein 17g, carbohydrates 28g, fat 7g, fiber 6g, cholesterol 37mg, sodium 642mg.

Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit

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