Swiss-Barley Mushroom Soup

Ingredients

  • 3 cups water
  • ½ cup all-purpose flour
  • ½ pound fresh mushrooms, sliced
  • ½ cup chopped onion
  • ½ cup butter or margarine, melted
  • ½ cup quick-cooking barley
  • 3 chicken bouillon cubes
  • + 5 more ingredients
    • 3 cups milk
    • 2 cups shredded Swiss cheese
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon dried parsley flakes
    • ¼ 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. 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; simm...

View full recipe at SpringPad

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