Ingredients
1/2 pound fresh mushrooms, sliced1/2 cup chopped onion1/2 cup butter, melted1/2 cup all-purpose flour3 cups water1/2 cup quick-cooking barley3 chicken bouillon cubes3 cups whole milk2 cups shredded Swiss cheese2 tablespoons Worcestershire sauce1 tablespoon dried parsley flakes1/4 teaspoon pepper
Preparation
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.
