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