Creamy Mushroom Barley Soupbeef, soups/stews 4 cup water 1 1/2 teaspoon beef bouillon granules 1/4 cup barley uncooked 1 teaspoon olive oil 1/2 cup chopped onion 2 centiliter minced garlic 5 cup sliced mushrooms 2 tablespoon dry vermouth 1 cup evaporated skim milk 1/4 cup sliced green onions 1/4 teaspoon pepper 1/8 teaspoon salt Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm. |
