---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mushroom Barley Soup
  Categories: Soups
       Yield: 6 servings
  
   2 1/2 c  Sliced mushrooms
            -- (about 1/2 pound)
     1/2 c  Chopped onion
       3 tb Margarine
     1/4 c  All-purpose flour
       2 c  Water
       2 c  Skim or low-fat milk
  14 1/2 oz Reduced sodium chicken broth
            -- (canned)
     1/2 c  Medium QUAKER Barley*
       3 tb Chopped parsley; OR...
       1 tb -Parsley flakes
       1 tb Dry sherry (optional)
       2 ts Worcestershire sauce
       1 ts Salt (optional)
     1/8 ts Black pepper
  
   In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine
   until onion is tender.  With slotted spoon remove mushrooms and onion; set
   aside.  Stir flour into melted margarine; continue cooking over medium
   heat until flour is browned, stirring constantly.  Gradually stir in
   water, milk and chicken broth; add remaining ingredients.  Bring to a
   boil; reduce heat to low.  Cover; simmer 45 to 50 minutes or until barley
   is tender, stirring occasionally.  Add additional water or milk if soup
   becomes too thick upon standing.
   
   Six 1-cup servings
   
   *NOTE To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
   medium barley.  Prepare recipe as directed above except simmer 12 to 15
   minutes or until barley is tender, stirring occasionally.
   
   Nutrition Information: 1 cup
   * Calories 180
   * Protein 7g
   * Carbohydrate 0mg
   * Dietary Fiber 3g
   * Sodium 325mg
   * Percent of Calories from Fat: 32%
   
   Exchanges: Starch/Bread 1, Vegetable 1/2, Milk 1/2, Fat 1
   
   Source: Quaker’s Best Barley Recipes
   Copyright 1992 The Quaker Oats Company
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
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