Cheese and Barley Soup Recipe

Cheese and Barley Soup Recipe

1 onion, coarsely grated
3 carrots, coarsely grated
1 parsnip, coarsely grated
4 celery sticks, grated
40 g/1.5 oz/3 tbsp butter or margarine

1.2 liters/2 pts/5 cups vegetable stock

100 g/4 oz/good 0.5 cup pearl barley
5 ml/1 tsp dried oregano
Salt and freshly ground black pepper

175 g/6 oz/1.5 cups Cheddar cheese, grated
300 ml/0.5 pt milk
Snipped chives

Method:

In a large saucepan, fry (saute) the prepared vegetables in the butter or margarine. stirring for 2 minutes. Add the stock. barley, oregano and a little salt and pepper. Bring to the boil, reduce the heat, part cover and simmer gently for 1 hour or until the barley is tender. Stir in the cheese and milk and reheat but do not boil. Taste and add more seasoning if necessary. Ladle into warm bowls and garnish with a few snipped chives.