Swiss-Barley Mushroom Soup

• 1/2 lb fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup butter, melted
• 1/2 cup all-purpose flour
• 3 cups water
• 1/2 cup quick-cooking barley
• 3 chicken bouillon cubes
• 3 cups milk
• 2 cups shredded swiss cheese
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon pepper

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.
2. 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.
3. 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.

fresh mushrooms, onion, butter, allpurpose, water, quickcooking barley, chicken, milk, swiss cheese, worcestershire sauce, parsley flakes, pepper

Taken from www.food.com/recipe/swiss-barley-mushroom-soup-456496 (may not work)