December 02, 2006
Sausage Barley Soup
Here's another easy soup the wee wifey made in the crock-pot. Yesterday morning she threw it together after I drove her home (the first big snow storm would of course hit on the one night she doesn't get a ride from a coworker) and went to sleep. By the time my project manager decided the weather had cleared enough to send us home early it was ready. I have to admit that it isn't the prettiest soup out there, but it sure is tasty and filling.
1 pound Italian sausage -- sliced into medallions
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1 can chicken broth -- (48 fluid ounce)
1 package frozen sliced carrots -- (10 ounce)
1 package frozen chopped spinach -- (10 ounce)
1/4 cup uncooked pearl barley
2 tablesoons sriracha sauce
If you are using uncooked sausage, put it in a microwave-safe bowl, cover with water, and flash for two minutes, This will firm it up enough that you can cut 3/8" slices which will make the browning more consistant.
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain well.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, barley and sriracha.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.