• 3 Cup(s) (8 oz) sliced mushrooms
  • 1/2 Cup(s) chopped onion
  • 3 Tablespoon(s) butter or margarine
  • 2 Can(s) single strength chicken broth or 3-1/2 cups water
  • 1/2 Cup(s) QUAKER® Medium Barley
  • 2 Teaspoon(s) Worcestershire Sauce
  • 1/8 Teaspoon(s) pepper
  • 3 Tablespoon(s) chopped parsley or 1 tablespoon dried parsley flakes
  • 1-1/2 Cup(s) milk
  • 1/4 Cup(s) all-purpose flour
  • 1 Tablespoon(s) dry sherry

Cooking Instructions

In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in butter. Remove from pan into another container and set aside. In 4-qt. saucepan bring broth, barley, Worcestershire sauce and pepper to a boil; reduce heat. Cover and simmer 40 minutes, stirring occasionally. Add reserved mushrooms and onion along with parsley. Continue simmering 10 to 15 minutes or until barley is tender. Combine 1/2 cup milk, and flour, mixing until well blended. Gradually stir into soup along with remaining milk; heat through. Stir in sherry. Season to taste with salt. Additional milk or water may be added to to make soup the desired consistency.


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