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Sherried Barley Soup

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Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
2 ½ cups mushrooms
sliced
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½ cup onions
chopped
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cup margarine
or butter
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cup all-purpose flour Camera
2 cans chicken broth * Camera
2 cups water Camera
cup pearl barley Camera
1 tablespoon sherry Camera
2 teaspoons worcestershire sauce Camera
3 tablespoons parsley leaves
chopped
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1 tablespoon parsley flakes Camera
teaspoon black pepper Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 197 52% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 292mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 7%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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