Recipe: Mushroom Barley Soup

MUSHROOM BARLEY SOUP

3 cups mushroom slices (about 1/2 lb.)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups water*
2 cups milk*
1/2 cup Quaker Quick Pearled Barley
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley flakes
Dash of pepper

Saute mushrooms, onion and green pepper in butter in 4 quart Dutch oven.

Blend in flour; continue cooking over medium heat until flour is browned.

Gradually add water and milk; add remaining ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally.

*Additional milk or water may be added if soup becomes too thick upon standing.

Makes about 2 quarts soup
From: Recipelink.com
Source: Recipe pamphlet: Barley Recipes from the Test Kitchens of The Quaker Oats Company, not dated