2 1/2 c Sliced mushrooms 1/2 c Chopped onion 1/3 c Margarine or butter 1/3 c All-purpose flour 2 cn Condensed chicken broth -- (10-3/4-oz. size cans) 2 c Water 1/3 c Medium Pearled Barley* -- (Quaker Scotch Brand) 1 tb Dry sherry (optional) 2 ts Worcestershire sauce 3 tb Chopped parsley; OR... 1 tb -parsley flakes 1/8 ts Pepper In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine. With slotted spoon, remove mushrooms and onion from pan. Stir flour into pan drippings; cook and stir over medium heat until flour is browned. Gradually add broth and water; add remaining ingredients except mushrooms and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add mushrooms and onion; simmer 15 minutes or until barley is tender. Additional water may be added if soup becomes too thick upon standing. SIX 1 CUP SERVINGS *NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally. NUtrITIONAL ANALYSIS per serving: * calories 212 * carbohydrates 18 g * protein 8 g * fat 12 g * calcium 24 mg * sodium 780 mg * cholesterol 0 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias