Print Options
Back to
Swiss-Barley Mushroom Soup >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Swiss-Barley Mushroom Soup
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.
6 Servings
Prep: 15 min. Cook: 25 min.
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.
Nutrition Facts:
1 serving (1 cup) equals 463 calories,
© Taste of Home 2013
2 of 2
Swiss-Barley Mushroom Soup
(continued)
Nutrition Facts:
30 g fat (19 g saturated fat), 91 mg cholesterol, 925 mg sodium, 30 g carbohydrate, 4 g fiber, 19 g protein.
© Taste of Home 2013