Holt'S Sausage Soup(Serves 4) - cooking recipe

Ingredients

2 medium onions
1 large clove garlic
2 medium turnips
6 oz. medium mushrooms
6 oz. fresh spinach
5 c. chicken stock or broth
1 Tbsp. vegetable oil
1/2 lb. kielbasa, cut in 1/2-inch slices
2 medium leeks (white part only)
8 oz. boiling potatoes
4 carrots
3 Tbsp. unsalted butter
1/3 c. barley
1 tsp. salt
freshly ground pepper to taste
2 Tbsp. chopped fresh parsley
Parmesan cheese

Preparation

Prepare vegetables.
Peel and chop onions coarsely.
Trim white part of leeks and wash under cold water; slice thin.
Peel and mince garlic.
Pare and cut turnips and potatoes into 1/2-inch dice.
Wash and thickly slice mushrooms.
Pare and cut carrots into 1/4-inch slices.
Trim, wash and tear spinach into 2-inch pieces.
Saute onions, leeks and garlic in butter for 2 or 3 minutes.
Add turnips, potatoes, mushrooms and carrots; cook 3 minutes.
Add stock; heat to boiling, then simmer, covered, 8 to 10 minutes.
Add spinach, salt and pepper to taste.
Simmer 5 more minutes.
Saute kielbasa in oil until brown.
Remove and drain; add to soup.
Serve with sprinkle of parsley and Parmesan cheese.