Sausage Mushroom Soup

This simple soup is sure to become a mainstay for your autumn menus.

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After trying this soup in a restaurant, I went home to make it myself!
-- Twila Maxwell, Hermitage, Pennsylvania

You Will Need
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) beef Broth
2 jars (4-1/2 ounces each) sliced Mushrooms
1 cup finely chopped celery
1/2 cup quick-cooking barley
1/3 cup shredded carrot

What to Do
1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients.

2. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.

Serves 6

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November 23, 2009

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Sausage Mushroom Soup

This simple soup is sure to become a mainstay for your autumn menus.

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