Swiss-Barley Mushroom Soup

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1/2 pound fresh mushrooms, sliced

2 cups shredded Swiss cheese

1/2 cup chopped onion

1/4 teaspoon pepper

1/2 cup butter or margarine, melted

1/2 cup all-purpose flour

3 chicken bouillon cubes

1 tablespoon dried parsley flakes

3 cups water

3 cups milk

2 tablespoons Worcestershire sauce

1/2 cup quick-cooking barley

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