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Creamy Mushroom Barley Soup

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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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