3 c. fresh mushroom slices
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/3 c. butter
1/3 c. flour
3 c. beef broth or consomme
2 c. milk
1/2 c. quick barley
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. dried parsley
Dash pepper

Saute mushrooms, onion and green pepper in butter. Blend in flour. Continue cooking over medium heat until flour is browned. Gradually add consomme and milk; stir until thickened. Add barley, Worcestershire salt, parsley and pepper. Bring to a boil over medium heat, stirring frequently. Reduce heat, cover and simmer for 10 minutes. Add additional milk or broth if soup becomes too thick.