Leeks

Shiitake mushrooms, sausages and leeks soup

Name: Shiitake mushrooms, sausages and leeks soup
Prep time: 1 h 10 min
Cook time: 50 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 450 gr of sweet italian sausages; 80 ml (1/3 cup) of pearl barley; 1,5 L (6 cups) of chicken broth without added salt; 1 package of 114 gr (4 ounces) of sliced shiitake mushrooms; 1 package of 227 gr (8 ounces) of sliced white mushrooms; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 30 ml (2 tablespoons) of olive oil; Salt and pepper up to taste

Rate this recipe

Author: Geneviève Arbour Dt. P.

Keep screen on

Preparation 20

Baking 50

Portions 6

Freezing Yes

Budget

Ingredients Preparation

Ingredients

450 gr of sweet italian sausages
80 ml (1/3 cup) of pearl barley
1,5 L (6 cups) of chicken broth without added salt
1 package of 114 gr (4 ounces) of sliced shiitake mushrooms
1 package of 227 gr (8 ounces) of sliced white mushrooms
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of olive oil
Salt and pepper up to taste

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C). Cover a baking plate with parchment paper. Set sausages and oven-bake for 15 to 20 minutes until sausages are entirely cooked or roasted. Cool down. Slice sausages in two over its length then chop.
In a large casserole, fry at medium high heat leeks and mushrooms in olive oil for 5 to 10 minutes until mushrooms tender and leeks roast. Add chopped sausages and mix well. Soak with broth, add barley and bring to a boil. Lower heat and simmer at low heat until barley is cooked, about 30 minutes. Season.