Ultimate Cooking Recipe Barley Stew wSmoked Chicken Sausage Home Style

Fast cuisine ultimate Barley Stew w/Smoked Chicken Sausage easy, yummy, practical.

8 ingredients, 8 steps, cooking Barley Stew w/Smoked Chicken Sausage

Hi my mother, now you can present recipe Barley Stew w/Smoked Chicken Sausage with 8 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking Barley Stew w/Smoked Chicken Sausage.

Ingredients all Barley Stew w/Smoked Chicken Sausage

1. Prepare 1 cup : Barley.
2. It’s 1 large : chicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells).
3. You need 2 : 18.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable).
4. You need 1 pinch : sea salt to taste.
5. You need 1 pinch : ground black pepper to taste.
6. It’s 1 tsp : cayenne pepper to taste.
7. You need 1/2 tsp : ground mustard.
8. Prepare 1 : bay leaf.

If all basic ingredients Barley Stew w/Smoked Chicken Sausage it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Barley Stew w/Smoked Chicken Sausage

1. Rinse barley under cold water.
   
2. Place rinsed barley in a 3 quart pot with 4 cups of cold water, a splash of EVOO, the bay leaf, and a pinch of sea salt.
   
3. Cover & bring to a rolling boil. Reduce to medium heat. Watch to make sure it doesn't boil over. Cook for 30 mins, no peeking.
   
4. While the barley is cooking, cut the sausage into 1/4 inch pieces.
   
5. Remove the barley from the heat and stir, making sure to gently scrape the bottom. Most of the water should be gone. If not, drain off most of what's left, but don't trip if there is still a small amount in the bottom of the pan.
   
6. Add 2 cans of the vegetable soup, cut sausage, sea salt, ground black pepper, ground mustard, & cayenne pepper. Stir to combine.
   
7. Place back on high heat and stir until it starts to bubble. Immediately reduce heat to medium, cover again, and cook for another 15 mins.
   
8. Take off of heat, stir, put in a bowl and serve with a nice piece of crusty bread with butter or pesto… Enjoy!
   
9. Finish and Enjoy.

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