Swiss-Barley Mushroom Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way. Ingredients:
1/2 pound fresh mushrooms, sliced |
1/2 cup chopped onion |
1/2 cup butter, melted |
1/2 cup king arthur unbleached all-purpose flour |
3 cups water |
1/2 cup quick-cooking barley |
3 chicken bouillon cubes |
3 cups milk |
2 cups (8 ounces) shredded swiss cheese |
2 tablespoons worcestershire sauce |
1 tablespoon dried parsley flakes |
1/4 teaspoon pepper |
Directions:
1. 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. Yield: 6 servings.
|
|