Sherried barley soup
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Sherried barley soup
  Barley    Soups  
Last updated 6/12/2012 12:51:44 AM. Recipe ID 13369. Report a problem with this recipe.
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      Title: Sherried barley soup
 Categories: Soups
      Yield: 6 Servings
 
  2 1/2 c  Sliced mushrooms
    1/2 c  Chopped onion
    1/3 c  Margarine or butter
    1/3 c  All-purpose flour
      2 cn Condensed chicken broth
           -- (10-3/4-oz. size cans)
      2 c  Water
    1/3 c  Medium Pearled Barley*
           -- (Quaker Scotch Brand)
      1 tb Dry sherry (optional)
      2 ts Worcestershire sauce
      3 tb Chopped parsley; OR...
      1 tb -parsley flakes
    1/8 ts 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.
  
  NUTRITIONAL ANALYSIS per serving: * calories 212 * carbohydrates 18 g
  * protein 8 g * fat 12 g * calcium 24 mg * sodium 780 mg *
  cholesterol 0 mg * dietary fiber  2 g
  




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Recipe ID 13369 (Apr 03, 2005)

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