In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine until onion is tender.
With slotted spoon remove mushrooms and onion; set aside.
Stir flour into melted margarine; continue cooking over medium heat until flour is browned, stirring constantly.
Gradually stir in water, milk and chicken broth; add remaining ingredients.
Bring to a boil; reduce heat to low. Cover; simmer 45 to 50 minutes or until barley is tender, stirring occasionally.
Add additional water or milk if soup becomes too thick upon standing.
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