Mushroom barley soup - Astray Recipes
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.astray.com.
Ingredients
- 2½ cup Sliced mushrooms (about 1/2 pound)
- ½ cup Chopped onion
- 3 tablespoons Margarine
- ¼ cup All-purpose flour
- 2 cups Water
- 2 cups Skim or low-fat milk
- 14½ ounce Reduced sodium chicken broth (canned)
- ½ cup Medium QUAKER Barley*
- 3 tablespoons Chopped parsley; OR... Parsley flakes
- 1 tablespoon Dry sherry (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Salt (optional)
- ⅛ teaspoon Black pepper
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