Barley Kielbasa Stew
1 tablespoon olive oil
1/2 pound small button mushrooms, cut in half, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
2 teaspoons dried leaf basil, crushed
6 cups fat-free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch thick slices
In large pot with cover, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 additional minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook for 25 minutes. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer for 20 minutes. Add sausage and cook an additional 5 minutes. Remove bay leaves. Ladle into bowls and serve. Makes 8 servings.
Per serving: 249 calories, 17g protein, 28g carbohydrate, 6g fiber, 7g fat, 37mg cholesterol, 642mg sodium.