Barley And Cheddar Soup

This is not only tasty but good for you as well. Would I steer you wrong?

• 2 tbsp. olive oil
• 2  celery stalks, washed, cleaned and diced
• 2 medium carrots, diced
• 1 small onion, peeled and diced
• 8 oz. white button mushrooms, dusted and quartered
• 2 garlic cloves, roughly chopped
• 1 cup pearl barley
• 4 cups beef stock
• pinch each of dried sage and dried thyme
• salt, cayenne pepper to taste
• 1  1/2 – 2 cups aged white cheddar
• 1 cup pecan halves, toasted, chopped coarsely

In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.

Add the barley and stir in well. Add the stock and herbs. Bring to  a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.

Just before serving, stir in the pecans and cheese.