Ingredients
1 pound bulk Italian sausage2 cans (14-1/2 ounces each) beef broth2 jars (4-1/2 ounces each) sliced mushrooms1 cup finely chopped celery1/2 cup quick-cooking barley1/3 cup shredded carrot
Preparation
In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.
