SPICY SAUSAGE, BARLEY & MUSHROOM SOUP

After enduring heat almost all the way through November, the weather has finally turned cool and to celebrate I made my first pot of soup for the season.

As I mentioned in my other blog, I recently cleaned out my cupboards and upon evaluation of what was left I've decided to make it a goal to try and use up a bunch of the stuff I've just had hanging around.  A box of quick cooking barley is what led me to this recipe.  I was leafing through a collection of soups and stews that was compiled by, okay don't laugh, "Cooking Light" Magazine and I was struck by one recipe in particular that had a mixture of sausage, barley, shiitake and portobello mushrooms and BRANDY.  I have to say I'm instantly intrigued by any recipe that has beer, wine or liquor in it.

I made a few adjustments to the recipe in the magazine and the results were hearty but not heavy with a nice rustic and woodsy flavor.

INGREDIENTS
2 tablespoons olive oil
1 large yellow onion, thinly sliced
3 links (or so) of spicy Italian turkey sausage, removed from casings
1 cup chopped celery (maybe 2 or 3 stalks)
1 cup sliced carrots
4 garlic cloves, minced
1 bay leaf
2 tablespoons fresh thyme, chopped
5 cups shiitake mushrooms, thinly sliced
1 1/2 cups portobello mushrooms, chopped
1/2 to 1 cup quick cooking barley
6 cups chicken stock
2 tablespoons brandy
salt and freshly grounnd pepper
chopped parsley

METHOD
In a large soup pot, heat the oil over medium heat.  Add the onion and cook for about 5 minutes, until soft and translucent.  Pinch off small chunks of the sausage into the pot and cook for 8 minutes, stirring occasionally to brown.  Season with salt and pepper.  Add the celery, carrot, garlic, the bay leaf and the thyme and cook for another 5 to 8 minuts, until the celery is soft.

Add the mushrooms and stir to combine.  Cook for about 5 minutes until the mushrooms begin to color.  Stir in the brandy, the chicken broth and the barley.  With the pot uncovered, raise the heat and bring to a boil.  Cover and reduce the heat; cook for 12 to 15 minutes, until the barley is tender. Check for seasoning and add salt and pepper if necessary.  Stir in a small handful of chopped parsley and ladle into bowls.

Serves 4 generously

Comments

[Heather]

I'd love to hear you talk about the kinds of adjustments you make to recipes -- I can't do that well, so I'm fascinated by people who can figure that stuff out. Even if it's just as simple as, "I don't like carrots so I put in parsnips instead." Although nobody would really expect that to be a clean swap, as the carrot and the mighty parsnip are not really the same. But you get the gist.

[Grant]

It's only within, say, the last year that I've had the confidence to wing it more with recipes. I used to be quite slavish, but once you learn what flavors tend to compliment one another, it become pretty easy to use a particular recipe simply as a spring board. Of course baking is the complete opposite, you really sort of do need to follow the recipe exactly. I don't quite understand the chemistry of baking but I wish I did.

[Jill]

I love reading your recipes. I hear them in your voice and see your growth as a chef/gourmet. I only have one problem with any of the recipes---mayonnaise. Can you please find a way around this ingredient in the future? Otherwise, you make everything sound exquisitely appetizing.