Sausage Mushroom Soup
This recipe was created after enjoying this soup in a local restaurant.
1 pound bulk Italian sausage
2 (14.5 ounce) cans beef broth
2 (4.5 ounce) jars sliced mushrooms
1 cup finely chopped celery
1/2 cup quick-cooking barley
1/3 cup shredded carrot
In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.
Preparation/Total Time: 20 minutes
1 serving (1 cup) equals 196 calories, 11 g fat (4 g saturated fat), 30 mg cholesterol, 706 mg sodium, 15 g carbohydrate, 4 g fiber, 11 g protein.