Mushroom Barley Soup - cooking recipe

Ingredients

1/3 c. butter
1/2 c. minced onion
1/2 c. minced green pepper
3 c. fresh mushrooms
1/3 c. flour
3 c. consomme
2 c. milk
1/2 c. quick barley
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
dash of pepper
1 tsp. parsley

Preparation

In a Dutch oven, melt butter; saute onion, green pepper (optional) and mushrooms.
Add and mix in flour.
Slowly add the consomme and milk, stirring to keep smooth.
Add the seasonings and the barley.
Bring to a boil and simmer 10 minutes until barley is tender.
If it gets too thick, thin with milk or consomme.