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.

 

 

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