| 1 | In a 4-quart saucepan or dutch oven, cook mushrooms and onion in margarine until onion is tender. |
| 2 | With slotted spoon remove mushrooms and onion; set aside. |
| 3 | Stir flour into melted margarine; continue cooking over medium heat until flour is browned, stirring constantly. |
| 4 | Gradually stir in water, milk and chicken broth; add remaining ingredients. |
| 5 | Bring to a boil; reduce heat to low. |
| 6 | Cover; simmer 45 to 50 minutes or until barley is tender, stirring occasionally. |
| 7 | Add additional water or milk if soup becomes too thick upon standing. |
| 8 | six 1-cup servings |
| 9 | *note to use quick quaker barley, substitute 2/3 cup quick barley for medium barley. |
| 10 | Prepare recipe as directed above except simmer 12 to 15 minutes or until barley is tender, stirring occasionally. |
| 11 | nutrition information: 1 cup * calories 180 * protein 7g * carbohydrate 0mg * dietary fiber 3g * sodium 325mg * percent of calories from fat: 32% |
| 12 | exchanges: starch/bread 1, vegetable ? milk ? fat 1 |
