SHERRIED BARLEY SOUP2 1/2 cups sliced mushrooms 1/2 cup chopped onion 1/3 cup margarine or butter 1/3 cup all-purpose flour 2 cans (10 3/4 oz. each) condensed chicken broth 2 cups water 1/3 cup medium pearled barley* (Quaker scotch brand) 1 tablespoon dry sherry (optional) 2 teaspoons Worcestershire sauce3 tablespoons chopped parsley (or 1 tablespoon parsley flakes) 1/8 teaspoon pepper In 4 quart 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. *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. Servings: 6 (1 cup each) Source: Quaker Oats
|
