Sherried Barley Soup Recipe

Step 1

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.

* 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.

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Things You'll Need

  • 2 1/2c Sliced mushrooms
  • 1/2c Chopped onion
  • 1/3c Margarine or butter
  • 1/3c All-purpose flour
  • 2cn Condensed chicken broth
  • -- (10-3/4-oz. size cans)
  • 2c Water
  • 1/3c Medium Pearled Barley*
  • -- (Quaker Scotch Brand)
  • 1tb Dry sherry (optional)
  • 2ts Worcestershire sauce
  • 3tb Chopped parsley; OR...
  • 1tb -parsley flakes
  • 1/8ts Pepper

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