Recipe: Mushroom Barley Soup (using low fat milk and chicken broth)

MUSHROOM BARLEY SOUP

2 1/2 cups sliced mushrooms (about 1/2 pound)
1/2 cup chopped onion
3 tbsp margarine
1/4 cup all-purpose flour
2 cups water
2 cups skim or low-fat milk
1 (14 1/2 oz can) reduced sodium chicken broth
1/2 cup medium Quaker Barley*
3 tbsp chopped parsley (or 1 tbsp parsley flakes)
1 tbsp dry sherry (optional)
2 tsp Worcestershire sauce
1 tsp salt (optional)
1/8 tsp 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.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley. Prepare recipe as directed above except simmer 12 to 15 minutes or until barley is tender, stirring occasionally.

Makes 6 servings (1 cup each)
Source: Recipe booklet: Quaker's Best Barley Recipes, The Quaker Oats Company, 1992