1 pound turkey kielbasa sausage, cut into 1/4 inch slices
1 large (about 1/2 lb.) onion, chopped
2 large (about 1/2 lb. total) carrots, thinly sliced
10 cups regular strength beef broth
1 cup pearl barley
1 Tbsp minced fresh or 1 tsp crumbled dried oregano leaves
1/2 pound Swiss Chard, rinsed and drained
prepared horseradish and Dijon mustard
In a 5 to 6-quart pan over medium heat, combine sausage, onion and carrots. Stir often until sausage and vegetables are lightly browned, about 15 minutes. Discard any fat in pan.
To pan, add broth, barley and oregano. Bring to a boil over high heat; cover and simmer until barley is tender to bite, about 30 minutes. If making ahead, cool, cover and chill up to 1 day. Reheat to continue.
Trim and discard discolored stem ends of chard. Coarsely chop leaves and stems; stir into soup. Simmer, uncovered, until leaves are limp, about 10 minutes. ladle into wide bowls. Add horseradish and/or mustard to taste.
Makes 6 servings.
