MUSHROOMS BARLEY SOUP

Ingredients:

2-1/2 cups sliced Mushrooms
1/2 cup chopped White Onion
4 tablespoons Butter
1/4 cup Flour
2 cups Cold Water
2 cups Skim Milk
1 (14-½ ounces) Chicken Broth
1/2 cup Barley
3 tablespoons chopped Fresh Parsley
1 tablespoon Dry Sherry
2 teaspoons Worcestershire Sauce
1/8 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add 1-tablespoon butter to large skillet. Sauté mushrooms and onion over low heat, until onion is tender.

2. Remove mushrooms and onions to bowl with slotted spoon. Set aside.

3. Add 3 tablespoons butter to stockpot. Melt over medium heat. Stir in flour. Cook flour and butter 3-5 minutes until flour browns.

4.Gradually mix in water, milk, chicken broth, barley, chopped fresh parsley, dry sherry, and Worcestershire sauce.

5. Season with salt and pepper.

6. Bring to a boil over medium-high heat.

7. Reduce heat to low. Cover stockpot. Simmer 45 minutes.

8. Add additional water or milk if soup becomes too thick upon standing.