Creamy mushroom barley soup

4 servings

Ingredients

Quantity Ingredient
4 cups Water
1½ teaspoon Beef Bouillon Granules
¼ cup Barley Uncooked
1 teaspoon Olive Oil
½ cup Chopped Onion
2 cloves Minced Garlic
5 cups Sliced Mushrooms
2 tablespoons Dry Vermouth
1 cup Evaporated Skim Milk
¼ cup Sliced Green Onions
¼ teaspoon Pepper
⅛ teaspoon Salt

Directions

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 ½ 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 ½ C. Drained Barley, ½ 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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