Shiitake mushrooms, sausages and leeks soup
20
50
6
Yes
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 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C). Cover a baking plate with parchment paper. Set sausages and oven-bake for 15 to 20 minutes until sausages are entirely cooked or roasted. Cool down. Slice sausages in two over its length then chop.
- In a large casserole, fry at medium high heat leeks and mushrooms in olive oil for 5 to 10 minutes until mushrooms tender 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, about 30 minutes. Season.
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