| 1/2 |
pound
mild Italian sausage, casings removed and meat crumbled |
| 1 |
onion,
peeled and chopped (1 cup) |
| 2 |
carrots,
peeled and cut into a small dice |
| 1/2 |
pound
trimmed white button mushrooms, thinly sliced |
| 1 |
Roma
tomato (about 4 ounces), rinsed, cored, and cut into a small
dice |
| 6 |
cups
fat-skimmed beef broth |
| 3/4 |
cup quick-cook barley |
| 1 |
package
(10 ounces) frozen chopped spinach |
| |
Sour
cream or non-fat yogurt |
| |
salt
and pepper |
|
|
|
In
a Dutch oven coated with DuPont SilverStone® non-stick, sauté
the sausage with the onion, carrots, mushrooms, and tomato over
medium-high heat, stirring often until the meat begins to brown,
about 10 minutes.
Add the broth and barley and scrape up the browned bits. Add the
spinach and bring to a boil, stirring occasionally. Cover and reduce
the heat to a simmer, stirring occasionally until barley is tender
but al denté, about 10 minutes. Ladle soup into bowls, add
dollops of sour cream and season with salt and pepper to taste.
|
|
