Preparation:
Melt butter in a heavy saucepan over medium high heat. Saute onions and mushrooms 3-4 minutes, or until softened. Add barley, stock and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 30 minutes. Combine milk and flour in a jar with a tight fitting lid. Stir into barley mixture and simmer 15 minutes or until slightly thickened. |
