Hi everyone, Dana's mom, Lynn, here. I guess I am a designated guest writer of Sunday Night Dinners, and have I got one delicious and savory fall soup for you, which happens to be very simple, also! I initially made it for myself a couple of weekends ago, when the boys were golfing in Northern Minnesota. (One of the perfectly warm, fantastically sunny weekends we have had in October in Minnesota this year.) I love the house to myself once in a while, I work at my projects, watch my TV shows (NO SPORTS! HGTV, Food Network, Cooking Channel) and always make myself a little gourmet meal to enjoy with a glass of wine and the quiet (hopefully with a nice sunset!). So, even though I was having a very busy day, I took the time to make this little soup, and ate it at 9pm! We Ostermans eat late.... Pumpkin, Barley and Sage Soup--Better Homes and Gardens, Everyday Easy 8 oz. smoked sausage links, chopped, or small dice ( recipe calls for andouille, which would add some heat. I used kielbasa)1 small onion, chopped1 tbsp snipped fresh sage1 tbsp olive oil1 cup quick cooking barley1 tsp chicken bullion granules( I use the Better than Bullion brand, and use a couple of spoonfuls to taste)4 cups water1 15 oz can pumpkin (I have not used pumpkin, first go around I used a sweet dumpling squash I baked in the microwave, and the next time, I used a small butternut squash, baked,)2 tbsp real maple syrup1 tbsp apple cider vinegar In a large saucepan, or Dutch oven, cook sausage, onion and sage in hot oil over medium heat for 3-5 minutes, stirring often. Add barley, water and bullion. Bring to boil and simmer, covered, for 12 minutes or so, stirring occasionally. Stir in pumpkin(squash), maple syrup, and vinegar, heat through. Season to taste with salt and fresh ground pepper. Serve in a warm bowl with 2 or three very thin slices of a Minnesota Honeycrisp apple (or any crispy apple in your area!), and enjoy! Makes four servings. So there you have it, very simple and so tasty! Give it a try some cool evening soon. For my dear daughter in NYC with a gluten allergy, and anyone else who eats gluten free, substitutes for the barley would be millett, quinoa, buckwheat (crazy name for gluten free wheat), or a can of cooked wild rice would be delish and very quick! Lesser known substitutes are amaranth and teff; celiacs would know these names! Lynn signing out--love you daughter, and all your recipes!! (I'd like to think that I had some tiny bit of influence on my daughter's love of cooking and good food!)**
**Blogger's Note: Yes you did, momma. You are an inspiration :)Well folks, I finally got her to do it.... here is a guest blog
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