Sausage Mushroom Soup

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 pound bulk Italian sausage 2 cans (14-1/2 ounces each) beef broth 2 jars (4-1/2 ounces

Sausage Mushroom Soup
Sausage Mushroom Soup

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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