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creamy mushroom barley soup

Ingredients For creamy mushroom barley soup

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

How To Make creamy mushroom barley soup

  • 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.

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