Sherried barley soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sliced mushrooms |
| ½ | cup | Chopped onion |
| ⅓ | cup | Margarine or butter |
| ⅓ | cup | All-purpose flour |
| 2 | cans | Condensed chicken broth (10-3/4-oz. size cans) |
| 2 | cups | Water |
| ⅓ | cup | Medium Pearled Barley* (Quaker Scotch Brand) |
| 1 | tablespoon | Dry sherry (optional) |
| 2 | teaspoons | Worcestershire sauce |
| 3 | tablespoons | Chopped parsley; OR... parsley flakes |
| ⅛ | teaspoon | Pepper |
Directions
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 ½ 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