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Leeks
Shiitake mushrooms, sausages and leeks soup
Author:
Geneviève Arbour Dt. P.
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Preparation
20
Baking
50
Portions
6 portions of 325 ml or (1½ cup)
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Shiitake mushrooms, sausages and leeks soup
From
Mar 08
to
Jan 01
Preparation
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.
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Shiitake mushrooms, sausages and leeks soup
20 min
50 min.
6 portions of 325 ml or (1½ cup)
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