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Creamy Mushroom Barley Soup

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

Preparation:
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.

Serves: 4

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This recipe was added on 1-Jul-2001 and has been viewed 973 times.




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