Creamy Mushroom Barley Soup Recipe

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Creamy Mushroom Barley Soup

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Ingredients

4 c
water
1 1/2 tsp
beef bouillon
1/4 c
barley, dry
1 tsp
olive oil
1/2 c
chopped onion
2
minced garlic cloves
5 c
sliced mushrooms
2 Tbsp
vermouth, dry
1 c
evaporated skim milk
1/4 c
sliced green onions
1/4 tsp
pepper
5/8 tsp
salt

Directions Step-By-Step

1
Combine water and bouillon granules in a large dutch oven.
2
Bring to a boil.
3
Add barley and return to boil.
4
Cover, reduce heat and simmer 1 hour or until tender.
5
Remove 1/2 cup barley, using a slotted spoon; set both mixtures aside.
6
Coat a medium skillet with cooking spray; add oil and place over medium heat until hot.
7
Add onion and garlic and saute 2 minutes.
8
Add mushrooms and vermouth; cook an additional 2 minutes, stirring frequently.
9
Cover, reduce heat; simmer 5 minutes.
10
Remove from heat.
11
In processor, add 1/2 cup drained barley, 1/2 cup mushroom mixture and milk.
12
Process until smooth.
13
Add pureed barley mixture and remaining mushroom mixture to dutch oven.
14
Bring to a boil and remove from heat.
15
Stir in remaining ingredients. Serve warm.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy