I found some really good chorizo in a market and overbought. This soup was a way to use it and some extra turnip greens up, but the result was far better than I expected. The spicy sausage and bitter turnip greens created a robust broth that complemented the creamy barley.
This is a good light soup or first course. If you want a main course, add a cup of kidney beans.
Chorizo, Barley, and Mushroom Soup
- 3/4 cup barley
- 4 cups chicken stock
- 3 cups water
- 2 large green onions
- 2 chorizo sausage
- 1/2 bunch of turnip greens, about 10 leaves
- 3 cups chopped crimini mushrooms
- 2 tbsp chopped cilantro
- 1 tsp bacon fat
Wash turnip greens and tear leaves into pieces and discard hard stems. Chop green onions and separate the white from green parts. Cut casings away from sausage. In a large stock pot heat bacon fat and fry sausage over medium heat until broken into small bits. Add white parts of green onions and mushrooms. Saute until mushrooms have soaked up the spice from the sausage and green onion has fallen apart, about 5 minutes. Add barley and stir to coat it in the spices. Season with salt and pepper, then add stock and water and bring to a boil. Turn heat down to a medium simmer and cook for 10 minutes. Add turnip greens and continue simmering until soup is reduced by half and barley is soft, about 30 minutes. Add cilantro, green part of onions and season with salt and pepper. Serve with toasted bread.