| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
| 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… Parsley flakes |
| 1 |
tb |
Dry sherry (optional) |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt (optional) |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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