In large saucepan, heat 1Tbsp (15 mL) olive oil on medium-high heat. Add sausage and sauté until brown, for 5 to 7 minutes. Use slotted spoon to remove to a plate. Add onions and sauté for 2 minutes. Add mushrooms and sauté for a further 4 minutes. Add barley and stir 30 seconds to incorporate before adding small amount of chicken stock. Increase heat to high and, with wooden spoon, scrape up any brown bits from pan. Pour in remaining stock and bring to boil. Reduce heat to medium-low and simmer for 30 minutes, until barley is tender. Add broccoli and cook for a further 5 to 7 minutes, until broccoli is just tender.
