2 1/2 C (1/2#) sliced mushrooms
1/2 C chopped onion
1/3 C butter
1/3 C flour
3 C water or 2-10 3/4 oz. cans chicken broth
2 C milk
1/2 C Quacker Scotch Pearled Barley
1 t dry sherry (opt.)
2 t worcestershire sauce
1 t salt (opt.)
3 T chopped fresh or 1 T dried parsley
1/8 t pepper
Saute mushrooms and onions in butter. Removed with a slotted spoon. Stir flour into remaining butter and cook till flour is browned. Gradually add all liquids. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes until the barley is tender, stirring occasionally. Add more water or milk if soup becomes too thick upon standing.
Submitted by Paula Hansen
Picture courtesy of Taste at Home