2 1/2 c. (1/2 lb.) sliced mushrooms
1/2 c. chopped onion
1/3 c. butter
1/3 c. all-purpose flour
3 c. water or 2 (10 3/4 oz.) cans chicken broth
2 c. milk
1/2 c. quick pearled barley
1 tbsp. dry sherry
2 tsp. Worcestershire sauce
3 tbsp. chopped parsley or 1 tbsp. parsley flakes
1 tsp. salt (optional)
1/8 tsp. pepper

Saute mushrooms and onions in butter. Remove mushrooms and onion; reserve. Stir flour into drippings. Gradually add broth and milk; add remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally. Additional water or milk may be added if soup becomes too thick upon standing. 6 one cup servings.