Ingredients:

• 2-1/2 cups sliced Mushrooms
• 1/2 cup chopped White Onion
• 4 tablespoons Butter
• 1/4 cup All-Purpose Flour
• 2 cups Cold Water
• 2 cups Skim or Low-Fat Milk
• 1 (14-½ ounces) Reduced-Sodium Chicken Broth
• 1/2 cup Barley
• 3 tablespoons chopped Fresh Parsley
• 1 tablespoon Dry Sherry
• 2 teaspoons Worcestershire Sauce
• 1/8 teaspoon Coarse Salt
• 1/8 teaspoon Fresh Ground Black Pepper

Method:

• Add 1-tablespoon butter to large skillet. Sauté mushrooms and onion over low heat, until onion is tender.
• Remove mushrooms and onions to bowl with slotted spoon. Set aside.
• Add 3 tablespoons butter to stockpot. Melt over medium heat. Stir in flour. Cook flour and butter 3-5 minutes until flour browns.
• Gradually stir in water, milk, chicken broth, barley, chopped fresh parsley, dry sherry, and Worcestershire sauce.
• Season with salt and pepper.
• Bring to a boil over medium-high heat.
• Reduce heat to low. Cover stockpot. Simmer 45 minutes, stirring occasionally.
• Add additional water or milk if soup becomes too thick upon standing.