Sherried 'Shroom and Barley Soup

1. 1

   In a large saucepan or Dutch oven saute mushrooms and onion in butter.

2. 2

   Remove mushrooms and onion from pan with a slotted spoon and set aside.

3. 3

   Stir flour into remaining butter in pan, cooking and stirring over medium heat until flour turns brown.

4. 4

   Gradually add broth and water, and then add remaining ingredients except mushrooms and onion.

5. 5

   Bring to a boil; reduce heat.

6. 6

   Cover and simmer 45 minutes, stirring occasionally.

7. 7

   Add mushrooms and onion and simmer 15 minutes or until barley is tender.

8. 8

   If soup becomes too thick, add some additional water.

* Per serving · 4 servings · Values may vary.

No additional tips available.