Posted on

Sausage Soup

This recipe doesn’t use any of my products, though you can add the hot sauce to taste if you like. I came up with this years ago and it has always been a huge hit. A can’t miss on cold days.

1/2 lb Italian sausage
1/2 lb sage country sausage
1/2 lb smoked sausage
2 med carrots
2 stalks leeks
1 stalk celery
1 cup barley
2 tablespoons minced garlic
1 tablespoon basil
1 tablespoon oregano
12 cups chicken broth

Brown Italian and country sausages thoroughly. Drain and add smoked sausage, chicken broth, celery, carrots, basil, oregano and garlic. Cook for 20 minutes over med heat or until carrots are crisp tender. Add leeks and barley and bring heat to med high. Cook for 15-20 minutes til leeks are tender. Serve with sourdough or french bread.