Sausage Mushroom Soup

Sausage Mushroom SoupPhotos by Rob Hagen and Dan RobertsSausage Mushroom Soup


  • 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.

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