SHERRIED BARLEY SOUP

2 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 sauce
3 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