Creamy Mushroom Barley Soup

Creamy Mushroom Barley Soup Recipe

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4 c
1 1/2 tsp
beef bouillon
1/4 c
barley, dry
1 tsp
olive oil
1/2 c
chopped onion
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
5/8 tsp

How to Make Creamy Mushroom Barley Soup


  • 1Combine water and bouillon granules in a large dutch oven.
  • 2Bring to a boil.
  • 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.
  • 10Remove from heat.
  • 11In processor, add 1/2 cup drained barley, 1/2 cup mushroom mixture and milk.
  • 12Process until smooth.
  • 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.

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About Creamy Mushroom Barley Soup

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

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