Creamy Mushroom Barley Soup

Creamy Mushroom Barley Soup

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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
  • 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
  • 5/8 tsp

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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About Creamy Mushroom Barley Soup

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

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