Creamy Mushroom Barley Soup
Ingredients:
4
c
Water
1/4
ts
Pepper
1/4
c
Sliced Green Onions
1
c
Evaporated Skim Milk
2
tb
Dry Vermouth
5
c
Sliced Mushrooms
2
cl
Minced Garlic
1/2
c
Chopped Onion
1
ts
Olive Oil
1/4
c
Barley Uncooked
1 1/2
ts
Beef Bouillon Granules
1/8
ts
Salt
Method:
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.