Finger Licking Leek Soup With Sausage And Barley

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 large onion
• 3 garlic cloves
• 3 leeks
• 1 lb italian sausage (or andouille sausage)
• 1 quart water
• 3 stock cubes, beef
• 1 cup barley
• 2 tablespoons parmesan cheese (optional)
• salt

Recipe

• 1 chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
• 2 meanwhile wash well and cut the leeks into small rounds. discard the very rough tips of the green part.
• 3 thinly chop the garlic.
• 4 add the leeks and garlic to the onions and cook for 10 more min or until soft.
• 5 in a separate pan brown the italian sausage breaking it into small pieces.
• 6 add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
• 7 add 1 quart of water to the pot and when it starts boiling add the stock cubes.
• 8 add the barley and cook according to the package instructions. usually takes 45 minutes.
• 9 at the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. season with salt if necessary.
• 10 the soup thickens on its own because of the starch in the barley. but if you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of cold water and add it at the end of the cooking. slowly stir for 2 minutes.