Sherried 'Shroom and Barley Soup

• 2 12 cups fresh sliced mushrooms
• 12 cup chopped onion
• 13 cup butter
• 13 cup flour
• 2 (10 3/4 ounce) cans condensed chicken broth
• 2 cups water
• 13 cup medium pearl barley
• 1 tablespoon dry sherry
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped fresh parsley or 1 tablespoon dry parsley flakes
• 18 teaspoon pepper

1. In a large saucepan or Dutch oven saute mushrooms and onion in butter.
2. Remove mushrooms and onion from pan with a slotted spoon and set aside.
3. Stir flour into remaining butter in pan, cooking and stirring over medium heat until flour turns brown.
4. Gradually add broth and water, and then add remaining ingredients except mushrooms and onion.
5. Bring to a boil; reduce heat.
6. Cover and simmer 45 minutes, stirring occasionally.
7. Add mushrooms and onion and simmer 15 minutes or until barley is tender.
8. If soup becomes too thick, add some additional water.

mushrooms, onion, butter, flour, condensed chicken, water, pearl barley, sherry, worcestershire sauce, parsley, pepper

Taken from www.food.com/recipe/sherried-shroom-and-barley-soup-59158 (may not work)