Mushroom Barley Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Sliced mushrooms, (about 1/2 pound)
1/2 cup: Chopped onion,
3 tbsp: Margarine,
1/4 cup: All-purpose flour,
2 cup: Water,
2 cup: Skim or low-fat milk,
14 1/2 ounce: Reduced sodium chicken broth, (canned)
1/2 cup: Medium QUAKER Barley*,
3 tbsp: Chopped parsley, OR...
1 tbsp: -Parsley flakes,
1 tbsp: Dry sherry, optional
2 tsp: Worcestershire sauce,
1 tsp: Salt, optional
1/8 tsp: Black pepper,
Directions:
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: Quakers Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
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: Quakers Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Soups