Cream Of Mushroom Soup
|Special margarine||2 Tablespoon|
|Mushrooms||1⁄2 Pound, chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chicken broth||5 Cup (80 tbs)|
|Fine barley||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Melt the margarine in a saucepan; saute the mushrooms and onions 5 minutes.
Add the broth, bring to a boil; stir in the barley and pepper.
Cook over low heat 30 minutes or until barley is tender.
Mix the dry milk with the water and stir into the soup; cook 2 minutes.
For a smooth soup, puree in an electric blender.