Ingredients

• 3 cups fresh sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup butter or 1/3 cup margarine
• 1/3 cup flour
• 3 cups chicken stock
• 2 cups milk (including 1/2 cup evaporated milk to make up the 2 cups)
• 1/2 cup quick-cooking barley
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 1 teaspoon dry parsley flakes
• 1 dash pepper

Instructions

1. Sauté mushrooms, onion and green pepper in butter or margarine.

2. Blend in flour and continue cooking over medium heat until flour is browned.

3. Gradually add broth and milk.

4. Stir until thickened.

5. Add barley, Worcestershire sauce, salt, parsley and pepper.

6. Bring to a boil over medium heat, stirring frequently.

7. Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.