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CREAMY MUSHROOM BARLEY SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Beef
Amount Measure Ingredient -- Preparation Method
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4 c Water
1 1/2 ts Beef Bouillon Granules
1/4 c Barley Uncooked
1 t 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 & 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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