If sausage is in casing remove. Cook on medium 8 minutes or until done in a dutch oven. Remove. Cook mushrooms, shallots, carrots and celery in same pot on medium-high for 10 minutes. Add the barley, garlic and thyme and cook 2 more minutes. Stir in broth and 3 cups water. Bring to boil. Reduce heat to low, cover and simmer for 10 minutes. Stir in spinach and sausage and cook for 2 more minutes.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (40%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 63.8mg||20 %|
|Sodium 2903.8mg||100 %|
|Potassium 1422.8mg||37 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 64.6g|
|Protein 30.4g||43 %|
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Calories per serving: 693
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