Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
3 cups water
1/2 cup quick-cooking barley
3 chicken bouillon cubes
3 cups milk
2 cups shredded Swiss cheese
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

Procedure

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.