Recipe of Mushroom Barley - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Mushroom Barley Soup
Categories : Soups
Serving size: 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 -----