Instructions: In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine.

With slotted spoon, remove mushrooms and onion from pan. Stir flour into pan drippings; cook and stir over medium heat until flour is browned.

Gradually add broth and water; add remaining ingredients except mushrooms and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add mushrooms and onion; simmer 15 minutes or until barley is tender. Additional water may be added if soup becomes too thick upon standing.

SIX 1 CUP SERVINGS

*NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.