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This hearty soup is a meal in itself! 

Sausage-Barley-Mushroom Soup
 
Prep Time: 0:35  Cooking Time: 0:10  Servings: 6 
  
1/2 lb. Italian Sausage   
1 Onion(s) peeled & chopped
2 Carrots peeled & chopped
1/2 lb. Mushrooms – sliced
1 Roma Tomato – chopped
6 cup(s) Beef Broth   
3/4 cup(s) Barley (quick-cook)
1 pkg. Spinach – frozen, chopped – thawed OR 1/2 bag fresh Spinach
Sour Cream or Plain Yogurt

Remove & discard casings from sausages.  Crumble meat into a 4- to 5-quart pan. 
Add onion, carrots, mushrooms, and tomato.
Stir often over high heat until meat begins to brown, about 10-12 minutes.
Add broth and barley.  Scrape up browned bits.
Add spinach.
Bring to a boil over high heat, stirring occasionally.
Cover, reduce heat, and simmer, stirring occasionally, until barley is tender (about 10 minutes)

Serve with dollops of sour cream or yogurt.  Add salt & pepper to taste.