Sausage Mushroom Soup

Photos by Rob Hagen and Dan RobertsSausage Mushroom Soup

Ingredients

• 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

How to make it 



• 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.