Creamy Mushroom Barley Soup
sliced green onions
1Combine water and bouillon granules in a large dutch oven.
3Add barley and return to boil.
4Cover, reduce heat and simmer 1 hour or until tender.
5Remove 1/2 cup barley, using a slotted spoon; set both mixtures aside.
6Coat a medium skillet with cooking spray; add oil and place over medium heat until hot.
7Add onion and garlic and saute 2 minutes.
8Add mushrooms and vermouth; cook an additional 2 minutes, stirring frequently.
9Cover, reduce heat; simmer 5 minutes.
11In processor, add 1/2 cup drained barley, 1/2 cup mushroom mixture and milk.
13Add pureed barley mixture and remaining mushroom mixture to dutch oven.
14Bring to a boil and remove from heat.
15Stir in remaining ingredients. Serve warm.