Sherried Barley Soup

• 2 1/2 cups mushrooms sliced
• 1/2 cup onions chopped
• 13 cup margarine or butter
• 13 cup flour, all-purpose
• 2 cans chicken broth
• 2 cups water
• 13 cup pearl barley
• 1 tablespoon sherry
• 2 teaspoons worcestershire sauce
• 3 tablespoons parsley leaves chopped
• 1 tablespoon parsley flakes
• 18 teaspoon black pepper

1. In 4-qt.
2. saucepan or Dutch oven, saute mushrooms and onion in margarine.
3. With slotted spoon, remove mushrooms and onion from pan.
4. Stir flour into pan drippings; cook and stir over medium heat until flour is browned.
5. Gradually add broth and water; add remaining ingredients except mushrooms and onion.
6. Bring to a boil; reduce heat.
7. Cover; simmer 45 minutes, stirring occasionally.
8. Add mushrooms and onion; simmer 15 minutes or until barley is tender.
9. Additional water may be added if soup becomes too thick upon standing.

mushrooms, onions, margarine, flour, chicken broth, water, pearl barley, sherry, worcestershire sauce, parsley, parsley flakes, black pepper

Taken from recipeland.com/recipe/v/sherried-barley-soup-42079 (may not work)