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Title: Sherried Barley Soup
Categories: Soup
Yield: 6 Servings
| 2 1/2 | c | Sliced mushrooms |
| 1/2 | c | Chopped onion |
| 1/3 | c | Margarine or butter |
| 1/3 | c | All-purpose flour |
| 2 | cn | Condensed chicken broth - (10-3/4-oz. size cans) |
| 2 | c | Water |
| 1/3 | c | Medium Pearled Barley* - (Quaker Scotch Brand) |
| 1 | tb | Dry sherry (optional) |
| 2 | ts | Worcestershire sauce |
| 3 | tb | Chopped parsley; OR... |
| 1 | tb | -parsley flakes |
| 1/8 | ts | Pepper |
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 1/2 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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