Spicy Sausage, Barley, and Mushroom Stew

                           Serves 6 (serving size: about 1 cup)

2 .....................teaspoons olive oil
2 .....................cups thinly sliced onion
8 .....................ounces spicy turkey Italian sausage
1 .....................cup chopped celery
1 .....................cup sliced carrot
2 .....................garlic cloves, minced
1 .....................bay leaf
5 .....................cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
1-1/2 ..............cups chopped portobello mushroom
1/2 .................cup uncooked pearl barley
3 ....................(15.75-ounce) cans fat-free, less-sodium chicken broth
2 ....................tablespoons brandy
1 ....................teaspoon salt
1/4 ................ teaspoon freshly ground black pepper
1/3 .................cup coarsely chopped fresh parsley

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in mushrooms; cook 10 minutes or until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.
Heart healthy