Free Recipe Mushroom Barley Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom Barley Soup Recipe
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
Mushroom Barley Soup Preparation
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 barley
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Mushroom Barley Soup?
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