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Ingredients
4 Bacon slices, cut into big chunks
1 Package polska kielbasa sausage, cut into 4 big chunks
2 Tablespoons of butter, if necessary
1 Large onion, chopped
2 Leeks, chopped leeks, white &- light green parts only
1 Cup carrots, chopped
1/2 Cup celery, chopped
1 Cup russet potatoes, peeled & chopped
1 Cup pearl barley
1 Teaspoon dried oregano
1/2 Teaspoon paprika
1 Tablespoon chicken soup base
3 (32 oz) Boxes chicken broth
Salt & pepper to taste
Freshly grated nutmeg to taste
Chopped parsley to garnish
Instructions
In a large Dutch oven, over medium high heat, cook the bacon and the sausage until browned, about 5 minutes, remove and reserve.
If necessary, add 2 tablespoons of butter. (You might also have to remove some of the bacon fat, if it's too much or if it looks burnt).
Lower the heat to medium and saut� the onions until translucent, about 2 minutes.
Add the leeks, the carrots, the celery and the potatoes and cook until softened, about 5 minutes.
Add the barley and let it cook with the veggies for a minute, stirring constantly.
Season with salt, pepper, oregano, paprika and nutmeg.
Add back the bacon and the sausage.
Add the chicken broth and bring the soup to a boil. Once it boils, lower the heat to low, cover and simmer for 45 minutes to 1 hour or until the barley and the potatoes are cooked.
Remove the bacon and sausages. Discard the bacon and thinly slice the sausages.
Serve hot, garnished with chopped parsley and the sliced sausage.