Sherried Barley Soup

2 1/2 c Sliced mushrooms

1/2 c Chopped onion

1/3 c Margarine or butter

1/3 c All-purpose flour

2 cn Condensed chicken broth

-- (10-3/4-oz. size cans) 2 c Water

1/3 c Medium Pearled Barley*

-- (Quaker Scotch Brand) 1 tb Dry sherry (optional)

2 ts Worcestershire sauce

3 tb Chopped parsley; OR...

1 tb -parsley flakes

1/8 ts Pepper

In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine. With slotted spoon, remove mushrooms and onion from pan. Stir flour into pan drippings; cook and stir over medium heat until flour is browned. Gradually add broth and water; add remaining ingredients except mushrooms and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add mushrooms and onion; simmer 15 minutes or until barley is tender. Additional water may be added if soup becomes too thick upon standing. SIX 1 CUP SERVINGS *NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally. 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 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias