Creamy Mushroom Barley Soup

02.11.2008 | Author: Cook | Posted in Soups
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Creamy Mushroom Barley Soup


Servings: 4
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
    •

Combine Water and Bouollon Granules in A Large Dutch Oven. Bring To A Boil.
Add Barley and Return To Boil. Cover, Reduce Heat and 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 and Place Over Medium Heat
Until Hot. Add Onion and Garlic and Saute 2 Min. Add Mushrooms and 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 and Remaining Mushroom
Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
Ingredients. Serve Warm.





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