Heat oil in a large Dutch Oven over medium heat. Add sausage links to pan and cook 12-14 minutes or until sausage is browned and almost cooked through. Remove sausage links and allow them to cool before slicing. Add onion and cook 4 minutes or until slightly translucent. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch Oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with a crusty loaf of bread.
Don't forget to serve with a loaf of bread the taste of this stew is amazing and the broth is great for dunking.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 259 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 57.5mg||18 %|
|Sodium 721.9mg||25 %|
|Potassium 687.9mg||18 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 24.3g|
|Protein 16.6g||24 %|
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Calories per serving: 454
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