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