*  Exported from  MasterCook  *

                           Sherried Barley Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Sliced mushrooms
     1/2  cup           Chopped onion
     1/3  cup           Margarine or butter
     1/3  cup           All-purpose flour
   2      cans          Condensed chicken broth -- - (10-3/4-oz. size c
   2      cups          Water
     1/3  cup           Medium Pearled Barley* -- - (Quaker Scotch Bra
   1      tablespoon    Dry sherry (optional)
   2      teaspoons     Worcestershire sauce
   3      tablespoons   Chopped parsley -- OR...
   1      tablespoon    -parsley flakes
     1/8  teaspoon      Pepper

In 4-qt. saucepan or Dutch oven, saute 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.

 SIX 1 CUP SERVINGS 
 *NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley,
 increase barley to 1/2 cup; proceed as recipe directs,
 adding mushrooms and onions along with remaining ingredients. 
 Bring to a boil; reduce heat.  Cover; simmer 10 to 12 minutes
 or until barley is tender, stirring occasionally.


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