• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mushroom Barley Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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...
  • 1 tb -Parsley flakes
  • 1 tb Dry sherry (optional)
  • 2 ts Worcestershire sauce
  • 1 ts Salt (optional)
  • 1/8 ts Black pepper


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

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