Name: Creamy Mushroom Barley Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soups/stews, Beef	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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