Swiss-Barley Mushroom Soup

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup butter or margarine, 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 shredded Swiss cheese
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon pepper

Directions

1. 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.