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CREAMY MUSHROOM BARLEY SOUP

Yield:4 servings
 
      4 c  Water                               5 c  Sliced Mushrooms
  1 1/2 ts Beef Bouillon Granules              2 tb Dry Vermouth
    1/4 c  Barley Uncooked                     1 c  Evaporated Skim Milk
      1 ts Olive Oil                         1/4 c  Sliced Green Onions
    1/2 c  Chopped Onion                     1/4 ts Pepper
      2 cl Minced Garlic                     1/8 ts 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.
 

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