Sherried 'shroom And Barley Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/2 cups fresh sliced mushrooms
• 1/2 cup chopped onion
• 1/3 cup butter
• 1/3 cup flour
• 2 (10 3/4 ounce) cans condensed chicken broth
• 2 cups water
• 1/3 cup medium pearl barley
• 1 tablespoon dry
• 2 teaspoons worcestershire sauce
• 3 tablespoons chopped fresh parsley or 1 tablespoon dry parsley flakes
• 1/8 teaspoon pepper

Recipe

• 1 in a large saucepan or dutch oven sauté mushrooms and onion in butter.
• 2 remove mushrooms and onion from pan with a slotted spoon and set aside.
• 3 stir flour into remaining butter in pan, cooking and stirring over medium heat until flour turns brown.
• 4 gradually add broth and water, and then add remaining ingredients except mushrooms and onion.
• 5 bring to a boil; reduce heat.
• 6 cover and simmer 45 minutes, stirring occasionally.
• 7 add mushrooms and onion and simmer 15 minutes or until barley is tender.
• 8 if soup becomes too thick, add some additional water.