Spicy Sausage, Barley, and Mushroom Stew

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons brandy 
• 1 cup carrots sliced
• 1 cup celery chopped
• 47.3 ounce less-sodium chicken broth fat-free canned
• 0.3 cup parsley fresh coarsely chopped
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 2 cups onion thinly sliced
• 0.5 cup pearl barley uncooked
• 1.5 cups portobello mushroom chopped
• 1 teaspoon salt 
• 5 cups shiitake mushroom caps thinly sliced ()
• 8 ounces spicy turkey sausage italian

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion; cook 5 minutes or until slightly soft.
3. Remove casings from sausage.
4. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble.
5. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in mushrooms; cook 10 minutes or until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf.
6. Sprinkle with parsley.
7. Serve immediately.