Sherried Barley Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
mushrooms
sliced |
|
| ½ | cup |
onions
chopped |
|
| ⅓ | cup |
margarine
or butter |
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | cans |
chicken broth
|
*
|
| 2 | cups |
water
|
|
| ⅓ | cup |
pearl barley
|
|
| 1 | tablespoon |
sherry
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
parsley flakes
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
mushrooms
sliced |
|
| 118 | ml |
onions
chopped |
|
| 79 | ml |
margarine
or butter |
|
| 79 | ml |
all-purpose flour
|
|
| 2 | cans |
chicken broth
|
*
|
| 473 | ml |
water
|
|
| 79 | ml |
pearl barley
|
|
| 15 | ml |
sherry
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 15 | ml |
parsley flakes
|
|
| 0.6 | ml |
black pepper
|
|
Directions
In 4-qt. saucepan or Dutch oven, sauté 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.
