Mushroom barley soup

6 Servings

Ingredients

Quantity Ingredient
2½ cup Sliced mushrooms (about 1/2 pound)
½ cup Chopped onion
3 tablespoons Margarine
¼ cup All-purpose flour
2 cups Water
2 cups Skim or low-fat milk
14½ ounce Reduced sodium chicken broth (canned)
½ cup Medium QUAKER Barley*
3 tablespoons Chopped parsley; OR... Parsley flakes
1 tablespoon Dry sherry (optional)
2 teaspoons Worcestershire sauce
1 teaspoon Salt (optional)
⅛ teaspoon Black pepper

Directions

In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine until onion is tender. With slotted spoon remove mushrooms and onion; set aside. Stir flour into melted margarine; continue cooking over medium heat until flour is browned, stirring constantly. Gradually stir in water, milk and chicken broth; add remaining ingredients. Bring to a boil; reduce heat to low. Cover; simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water or milk if soup becomes too thick upon standing.

Six 1-cup servings

*NOTE To use Quick QUAKER Barley, substitute ⅔ cup quick barley for medium barley. Prepare recipe as directed above except simmer 12 to 15 minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup

* Calories 180

* Protein 7g

* Carbohydrate 0mg

* Dietary Fiber 3g

* Sodium 325mg

* Percent of Calories from Fat: 32% Exchanges: Starch/Bread 1, Vegetable ½, Milk ½, Fat 1 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File

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