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Ingredients
| white mushrooms: 0.5 lb (sliced) |
| onions (chopped): 1/2 cup |
| salted butter: 1/2 cup (melted) |
| all-purpose flour (unsifted): 1/2 cup |
| water: 3 cups |
| pearled barley: 1/2 cup |
| chicken bouillon: 3 cubes |
| 2% milk: 3 cups |
| swiss cheese (shredded): 2 cups |
| worcestershire sauce: 2 Tbl |
| dried parsley: 1 Tbl |
| black pepper: 1/4 tsp |
Swiss-Barley Mushroom Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside.
- Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender.
- Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.