Sherried Barley Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
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.
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