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Creamy Mushroom Barley Soup

Creamy Mushroom Barley Soup is a soups recipe made with Water, Beef Bouillon Granules, Onion, Evaporated Skim Milk, and Green Onions. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1 1/2 tsp
• 1/2 cup
• 1 cup
• 1/4 cup
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Combine Water & Bouollon Granules in A Large Dutch

2. 2

   Oven. Bring To A Boil. Add Barley & Return To Boil.

3. 3

   Cover, Reduce Heat & Simmer 1 Hour OR Until Tender.

4. 4

   Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both

5. 5

   Mixtures Aside.

6. 6

   Coat A Medium Skillet With Cooking Spray; Add Oil &

7. 7

   Place Over Medium Heat Until Hot. Add Onion & Garlic &

8. 8

   Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover,

9. 9

   Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C.

10. 10

    Mushroom Mixture, And Milk.

11. 11

    Process Until Smooth.

12. 12

    Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven.

13. 13

    Bring To A Boil.

14. 14

    Remove From Heat.

15. 15

    Stir in Remaining Ingredients.

16. 16

    Serve Warm.