Heat up some flavorful soup for dinner that will be a family favorite.
Lindsey Joy Smith shares the recipe for sausage barley cheese soup.
Sausage Barley Cheese Soup
1 pound sausage
2 ½ cups cold water
1 (14.5 oz) can stewed or diced Italian tomatoes
¾ cup celery
¾ cup carrots
¾ cup sliced mushrooms
½ cup quick barley, uncooked
1 green bell pepper, cored and diced (optional)
1 red bell pepper, cored and diced (optional)
1 yellow bell pepper, cored and diced (optional)
Salt and pepper to taste (I usually don’t add any)
¼ c butter
¼ c flour
2 c milk
2 c shredded cheddar cheese
½ tsp mustard powder
Brown and chunk meat in large saucepan: drain. Stir in water, tomatoes (use juice), celery, carrots mushrooms, and barley. Bring to a boil; reduce heat. If using peppers, add now. Cover and simmer for 10 minutes, or until barley is tender. Melt butter in a medium pan over medium heat. Add flour and cook for 1 minute. Slowly whisk in cold milk and simmer until sauce thickens. Add the cheese and mustard powder, stirring until the cheese melts. Slowly pour the cheese sauce into the soup. Serve with a Caesar salad and some rolls.
Find more of Lindsey’s recipes at www.thechipperchef.com.