Mushroom Brarley Soup => makes about 8 servings?

20 oz. Fresh Mushrooms, sliced

(2 10oz Packages of baby bella Mushrooms)

1 med chopped Onion

2 stalks green onion -chopped, including the greens

3 T Margarine or Butter

1/4 Cup Flour

2 Cups Water

2 Cups Milk

14 oz Chicken Broth

1/2 Cup Barley

3 T Chopped Parsley (or 1 T parsley flakes)

1/4 Cup Dry Sherry (can use Sweet or dry vermuth)

2 tsp Worcestershire sauce

1 tsp Salt

1/8 tsp black pepper

1/4 tsp ground nutmeg

1 T fresh chopped Cilantro for garnish

In a big pot, cook mushrooms and onions in the butter till tender.

With a slotted spoon, remove Mushroom/onion mix from the pot and

set aside. (be careful to keep the juices in the pot)

Stir flour into the juices, cooking over medium heat till flour is

browned, stirring constantly. If there's not enough juice, add some

margarine or chicken broth.

Gradually stir in water, milk, and chicken broth.

Add Barley

Take up to 1/3 of the mushrooom/onion mixture and puree it.

Then add it to the pot, along with the rest of the un-puree'd

mushrooms and onions.

Add remaining Ingredients, Bring to a boil, then turn heat to

Low and simmer for 45 mintues. (or until barley is tender)

-Add more water or milk if it gets too thick.

If you like, stir in a little cilantro at the end.

(*Note: You can Use Quick Barley, but you'll use 2/3 cup and

only simmer the soup for 15 minutes...)