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  Recipe Home » Soups » Creamy Mushroom Barley Soup
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  Creamy Mushroom Barley Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 349
Ingredients:
4 cup Water
1 1/2 tsp Beef Bouillon Granules
1/4 cup Barley Uncooked
1 tsp Olive Oil
1/2 cup Chopped Onion
2 cl Minced Garlic
5 cup Sliced Mushrooms
2 tbsp Dry Vermouth
1 cup Evaporated Skim Milk
1/4 cup Sliced Green Onions
1/4 tsp Pepper
1/8 tsp 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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