• Melt butter in medium-size saucepan. Add onion, mushrooms and carrots; cook 6 minutes. Add barley, broth and water. Simmer, covered, for 15 minutes or until barley is tender.

  • Meanwhile, combine milk, half-and-half, flour, salt and pepper in small bowl. Stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, for 1 minute or until thickened.

  • Puree 2 cups of soup in food processor. Stir back into soup in saucepan; gently heat through.

Nutrition Facts

232 calories; 13 g total fat; 37 mg cholesterol; 626 mg sodium. 24 g carbohydrates; 8 g protein;