Mushroom and Barley Soup
1. In a heavy saucepan, melt butter over medium high heat. 2. Sauté onions and mushrooms 3-4 minutes, oruntil softened. 3. Add stock, barley, salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes. 4. Combine milk and flour in a jar with a tight fitting lid and shake until blended. 5. Stir milk and flour mixture into barley mixture and simmer 15 minutes until slightly thickened.
Optional: Garnish with green onion.
Values per serving: