Barley Soup with Chorizo

Name: Barley Soup with Chorizo
Yield: 6 serving
Ingredients: 1 cup pearl barley; 3 cups water; 1 lb ground chorizo; 2 shallots; 2 cloves garlic minced; ½ cup diced carrots; 1 8 oz package bella bushrooms; 1 teaspoon dried oregano; 1 teaspoon dried sage; ½ teaspoon salt; 1 32 oz carton beef broth; 2 cups water

User Reviews

5.0

3 reviews

Excellent

Servings
6
Course
Side Dish, Main Course, Others

Barley Soup with Chorizo

Emily Dunn

Report

A wholesome barley soup with a little spicy chorizo! The perfect way to warm you up on a cold day!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 cup pearl barley
3 cups water
1 lb ground chorizo
2 shallots chopped
2 cloves garlic minced
½ cup diced carrots
1 8 oz package bella bushrooms
1 teaspoon dried oregano
1 teaspoon dried sage
½ teaspoon salt
1 32 oz carton beef broth
2 cups water

Add to Shopping List

Instructions

Cook barley according to package directions.
Meanwhile, add ground chorizo to a large stock pot. Crumble sausage and cook until no longer pink, about 7 minutes. Remove chorizo and set aside. Add shallots to pan and cooking for about 3 minutes or until they begin to soften. Stir in garlic and cook for 1 minute. Add carrots and mushrooms to shallots, season with oregano, sage and salt. Cook until vegetables begin to soften about 5 minutes. Stir in broth and water. Add sausage and cooked barley. Allow soup to come to a boil, reduce heat and let soup simmer for 30 minutes to allow the flavors to come together.