Yield: 6 Servings
Measure | Ingredient |
---|---|
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 |
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 ⅔ 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 ½, Milk ½, 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 File