Sherried Barley Soup

Servings: 6
Ingredients:

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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