Sherried Barley Soup
Cuisine: British
Author: Kitchens
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
  • 2 1/2 Cups sliced mushrooms
  • 1/2 Cup chopped onion
  • 1/3 Cup butter
  • 1/3 Cup all-purpose flour
  • 2 cans condensed chicken broth (10-3/4 ounce size cans)
  • 2 Cups water
  • 1/3 Cup medium pearled barley* (Quaker Scotch brand)
  • 1 Tablespoon dry Sherry (optional)
  • 2 teaspoons Worcestershire sauce
  • 3 Tablespoons chopped parsley; or parsley flakes
  • 1/8 teaspoon pepper
  1. In 4 Quart saucepan or Dutch oven, saute mushrooms and onion in butter.
  2. With slotted spoon, remove mushrooms and onion from pan. Stir flour into pan drippings; cook and stir over medium heat until flour is browned.
  3. 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.
  4. Additional water may be added if soup becomes too thick upon standing.
Calories: 211 Fat: 12 g Fiber: 2 g Protein: 8 g Cholesterol: 0 mg

*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.
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