Mushroom Barley Kielbasa Soup - cooking recipe

Ingredients

6 cups beef broth or 6 cups chicken broth
1 cup water
1 large onion, chopped
2 -4 fresh portabella mushrooms, cubed
1 (8 ounce) container sliced button mushrooms (Porcini, package size is a guess, it's just the regular size of pre-sliced you find at the store)
1 (4 ounce) package mushrooms, of choice (Shitaake, Oyster, Morel, etc.)
2 tablespoons olive oil
1 carrot, diced (optional)
1 cup celery, sliced
1 cup barley
1/2 lb kielbasa or 1/2 lb Polish sausage, cut into chunks
1 bay leaves or 1/4 teaspoon dried basil
salt & freshly ground black pepper, to taste

Preparation

Heat the olive oil in the bottom of a deep pot.
Add the onion and saute until almost transparent.
Add the celery [and carrot if used] and saute until limp and throw in the keilbasa or sausage.
Let the flavors blend.
Add the chicken or beef broth and bring it to a boil.
Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
Return to a boil.
Lower the flame and simmer for 45 minutes or until barley is tender.