creamy mushroom barley soup

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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