1/2 pound mushrooms
2 Tbsp butter
2 large garlic cloves, minced
1 tsp dried oregano
2 cups beef broth
3 cups water
3/4 cup pearl barley
salt and freshly ground pepper
2 large potatoes, peeled and diced
1/2 pound turkey sausage (use bulk or remove casings)
1 cup whole milk
Wipe the mushrooms with a damp cloth; chop coarsely.
Melt the butter in a heavy-bottom pot. Add the mushrooms, garlic and oregano and saute until the mushrooms just begin to soften. Add the broth and water and bring to a boil. Add the barley. Season lightly with salt and pepper. Cover and simmer for 20 minutes. Add the potatoes and simmer until they are tender but not mushy.
Meanwhile, saute the sausage until the fat renders off. Add the sausage to the soup. Remove from heat and stir in the milk. Add more salt and pepper, if needed.
Serves 4.
