Mushroom Barley

---------- Recipe via Meal-Master (tm) v8.02

Title: Mushroom Barley Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Sliced mushrooms
-- (about 1/2 pound)
1/2 c Chopped onion
3 tb Margarine
1/4 c All-purpose flour
2 c Water
2 c Skim or low-fat milk
14 1/2 oz Reduced sodium chicken broth
-- (canned)
1/2 c Medium QUAKER Barley*
3 tb Chopped parsley; OR...
1 tb -Parsley flakes
1 tb Dry sherry (optional)
2 ts Worcestershire sauce
1 ts Salt (optional)
1/8 ts Black pepper

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 2/3 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 1/2, Milk 1/2, 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

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