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Pumpkin, Barley and Sage Soup

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pumpkinbarleysoupFrom BHG

8 oz. cooked andouille or smoked sausage links, sliced
1 small onion, chopped
1 Tablespoon snipped fresh sage
1 Tablespoon vegetable oil
1 cup quick-cooking barley
1 teaspoon instant chicken bouillon granules
1 15 ounce can pumpkin puree
2 Tablespoons maple syrup
1 Tablespoon cider vinegar
Garnish with green apple slices and additional fresh sage

In a 4-quart saucepan or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often.  Add barley, 4 cups water and bouillon granules.  Bring to boiling.  Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

Stir in pumpkin, maple syrup and vinegar; heat through.  Season to taste with salt and pepper. garnish with apple and more sage.

- Recipe courtesy of Cathy Pollak and her blog noblepig.com.

 

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