Ingredients for 6 servings:
1. 1/2 lb fresh mushrooms, sliced
2. 1/2 cup chopped onion
3. 1/2 cup butter, melted
4. 1/2 cup all-purpose flour
5. 3 cups water
6. 1/2 cup quick-cooking barley
7. 3 chicken bouillon cubes
8. 3 cups milk
9. 2 cups shredded swiss cheese
10. 2 tablespoons Worcestershire sauce
11. 1 tablespoon dried parsley flakes
12. 1/4 teaspoon pepper
Directions:
1. 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.
2. 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.
3. 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.
Enjoy your meal!