---------- Recipe via Meal-Master (tm) v8.02
  
       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
   
   Source: “Hurry, Let’s Eat!”
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
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