| 1 | In 4-qt. |
| 2 | Saucepan or dutch oven, saute mushrooms and onion in margarine. |
| 3 | With slotted spoon, remove mushrooms and onion from pan. |
| 4 | Stir flour into pan drippings; cook and stir over medium heat until flour is browned. |
| 5 | Gradually add broth and water; add remaining ingredients except mushrooms and onion. |
| 6 | Bring to a boil; reduce heat. |
| 7 | Cover; simmer 45 minutes, stirring occasionally. |
| 8 | Add mushrooms and onion; simmer 15 minutes or until barley is tender. |
| 9 | Additional water may be added if soup becomes too thick upon standing. |
| 10 | six 1 cup servings |
| 11 | *note: to substitute quaker scotch brand quick pearled barley, increase barley to ?cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. |
| 12 | Bring to a boil; reduce heat. |
| 13 | Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally. |
| 14 | nutritional analysis per serving: * calories 212 * carbohydrates 18 g * protein 8 g * fat 12 g * calcium 24 mg * sodium 780 mg * cholesterol 0 mg * dietary fiber 2 g |
