creamy mushroom barley soup

How To Make creamy mushroom barley soup

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