Creamy Mushroom Barley Soup Recipe

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Creamy Mushroom Barley Soup

Kitchen Crew


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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


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.

About this Recipe

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