Shiitake mushrooms, sausages and leeks soup

Author: Geneviève Arbour Dt. P.
Soupe aux champignons Shiitake, aux saucisses et poireaux
Preparation 20
Baking 50
Portions 6 portions of 325 ml or (1½ cup)
Freezing No


  • 450 gr of sweet italian sausages
  • 80 ml (1/3 cup) of pearl barley
  • 1,5 L (6 cups) of chicken broth without added salt
  • 1 package of 114 gr (4 ounces) of sliced shiitake mushrooms
  • 1 package of 227 gr (8 ounces) of sliced white mushrooms
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper up to taste
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  • Preheat oven at 375F (190C). Cover a baking plate with parchment paper. Set sausages and oven bake 15 to 20 minutes until sausages are entirely cooked or roasted. Cool down. Slice sausages in two over its lenght then chop.
  • In a large casserole, fry at medium high heat leeks and mushrooms into olive oil for 5 to 10 minutes until mushrooms tenders and leeks roast. Add chopped sausages and mix well. Soak with broth, add barley and bring to a boil. Lower heat and simmer at low heat until barley is cooked which is about 30 minutes. Season.

Chef's notes