CREAMY MUSHROOM BARLEY SOUP
Steps:
- 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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