Sherried Barley Soup

Ingredients

• 2 1/2 cups mushrooms sliced
• 1/2 cup onions chopped
• 13 cup margarine or butter
• 13 cup flour
• all-purpose
• 2 cans chicken broth
• 2 cups water
• 13 cup pearl barley
• 1 tablespoon sherry
• 2 teaspoons worcestershire sauce
• 3 tablespoons parsley leaves chopped
• 1 tablespoon parsley flakes
• 18 teaspoon black pepper

Instructions

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.