12 oz package lean breakfast sausage (like Jimmy Dean)
1 large onion, chopped
1 large carrot, thinly sliced
1/3 lb mushrooms, thinly sliced5 cups beef stock or beef broth
1/3 cup pearl barley
1/2 tsp thyme
Heat a 3-quart pan over medium heat; when pan is hot, crumble sausage into
it and cook, stirring occasionally, until lightly browned. Add onion, carrot, and mushrooms; cook, stirring, until onion is soft (about 10 minutes). Stir in stock, barley, and thyme. Bring to a boil over medium-high heat; reduce heat, cover and simmer until barley is tender (about 45 minutes). Skim and discard fat or let cool, then cover and refrigerate, removing solidified fat the next day. Reheat slowly until steaming.
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