Healthy Soup Recipes

Ingredients:

2 1/2 cup sliced mushrooms
1/2 cup chopped onion
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 can condensed chicken broth - (10-3/4-, o, z. size cans)
2 cup water
1/3 cup medium pearled barley* - (quaker s, c, otch brand)
1 tbsp dry sherry (optional)
2 tsp worcestershire sauce
3 tbsp chopped parsley, or... parsley flakes
1/8 tsp pepper

Instructions:

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

Servings: 6