Title: Mushroom Barley Soup
Categories: Soup
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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