Sherried barley soup
Last updated 6/12/2012 12:51:44 AM. Recipe ID 13369. Report a problem with this recipe.
Title: Sherried barley soup
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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