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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄2 lb 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  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.
2. 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.
3. 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.