Sherried Barley Soup Recipe
2 Half a cup Sliced mushrooms
1/2 cup Chopped onion
1/3 cup Margarine or butter
1/3 cup All-purpose flour
2 can Condensed chicken broth (10-3/4-oz. size cans)
2 cup Water
1/3 cup Medium Pearled Barley* (Quaker Scotch Brand)
1 tablespoon Dry sherry (optional)
2 teaspoon Worcestershire sauce
3 tablespoon 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 mins. 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 mins. 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
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
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