December 4, 2011

Winter is here, and that means it is Soup Season. My all time favorite soup is Sausage and Barley Soup. I made this tonight with some barley-wheat bread. I have yet to discover a really great drink pairing, as most things get overpowered by the spicy sausage. However, wine and chocolate truffles for dessert are highly recommended. (-:

In case you've missed the recipe, here it is:
1 lb sausage (I typically use turkey, though didn't tonight)
1/2 white onion
2 cloves minced garlic
1/2 tsp Italian seasoning
1 48 oz can + 1 14.5 oz can chicken broth
2 large carrots, sliced
1 10 oz package frozen chopped spinach
1/4 cup uncooked pearl barley
1/2 Tbs crushed red pepper **

(** This makes it pretty spicy; obviously you should season to your own liking. I've made it without the red pepper and those who don't like spicy food really liked it. However, spicy is yummy.)

1. In skillet over medium, cook sausage, onion, and garlic. Season. Drain.
2. In slow cooker, mix all ingredients.
3. Cover and cook 4 hours on High or 6-8 on Low.