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Swiss-Barley Mushroom Soup Recipe

In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way.

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Swiss-Barley Mushroom Soup Recipe

Prep: 15 min. Cook: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup butter, melted
1/2 cup all-purpose flour
3 cups water
1/2 cup quick-cooking barley
3 chicken bouillon cubes
3 cups milk
2 cups (8 ounces) shredded Swiss cheese
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

Directions

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; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 463 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 925 mg sodium, 30 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Swiss-Barley Mushroom Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p34