“Spring"/Winter Recipe: Sausage, Barley and Potato Soup
The name pretty much says it all, except how it downplays the star that is barley. Our second installment of an occasional recipe feature featuring local, seasonal ingredients.
By Kate Whittle, 2-02-11
So we’re nearing springtime in Montana. By “spring,” I of course mean another three months of ice and snow. It’s miserably cold out. It’s time to make something that will stick to your ribs.
This recipe is based on three ingredients that can be found locally in most of the West: sausage, barley and potatoes. They also make for a hearty and tasty stew. Barley is one of my all-time favorite grains since it makes beer and you can eat it. Barley: Is there anything it can’t do?
Sausage, Barley and Potato Soup
1 lb german sausage, casing removed
1 cup pearled barley, rinsed
1 onion, diced
2 medium stalks of celery, diced
3-4 small red potatoes, cubed
3 cups of chicken broth
About 3 cups of water
1 teaspoon each oregano, basil, rosemary
Salt and pepper to taste
In a large cooking pot, heat a few tablespoons of cooking oil on medium high. Add onion and celery and saute until softened. Add spices and stir for one minute. Pour in chicken broth and bring to a boil. Add pearled barley, cover, and let simmer until tender—this should take about 40 to 50 minutes. Stir occasionally to prevent sticking and add more water as needed. When barley is tender, add potatoes and sausage. Simmer about another 10 minutes until sausage and potatoes are cooked through. Add salt and pepper as desired. Serve immediately and preferably with one of your favorite barley-based beverages.