Sherried barley soup

6 servings

Ingredients

Quantity Ingredient
2½ cup Sliced mushrooms
½ cup Chopped onion
⅓ cup Margarine or butter
⅓ cup All-purpose flour
2 cans Condensed chicken broth (10-3/4-oz. size cans)
2 cups Water
⅓ cup Medium Pearled Barley* (Quaker Scotch Brand)
1 tablespoon Dry sherry (optional)
2 teaspoons Worcestershire sauce
3 tablespoons Chopped parsley; OR... parsley flakes
⅛ teaspoon Pepper

Directions

In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine. With slotted spoon, remove mushrooms and onion from pan.

Stir flour into pan drippings; cook and stir over medium heat until flour is browned. Gradually add broth and water; add remaining ingredients except mushrooms and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add mushrooms and onion; simmer 15 minutes or until barley is tender.

Additional water may be added if soup becomes too thick upon standing.

SIX 1 CUP SERVINGS

*NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase barley to ½ cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally.

NUTRITIONAL ANALYSIS per serving: * calories 212 * carbohydrates 18 g * protein 8 g * fat 12 g * calcium 24 mg * sodium 780 mg * cholesterol 0 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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