Title: Creamy Mushroom Barley Soup
Categories: Soup Beef
Yield: 4 Servings
| 4 | c | Water |
| 1 1/2 | ts | Beef Bouillon Granules |
| 1/4 | c | Barley Uncooked |
| 1 | ts | Olive Oil |
| 1/2 | c | Chopped Onion |
| 2 | cl | Minced Garlic |
| 5 | c | Sliced Mushrooms |
| 2 | tb | Dry Vermouth |
| 1 | c | Evaporated Skim Milk |
| 1/4 | c | Sliced Green Onions |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil.
Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
Aside.
Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat
Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook
An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5
Min. Remove From Heat.
in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And
Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom
Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
Ingredients. Serve Warm.