Sherried Barley Soup

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.