IBM Computer, Laptops and Servers

Creamy Mushroom Barley Soup

Recipe

Title:

Creamy Mushroom Barley Soup

Categories:

Soups/stews, Beef

Yield:

4 servings

Ingredients

• 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

Directions

1. Combine Water & Bouollon Granules in A Large Dutch Oven.
2. Bring To A Boil.
3. Add Barley & Return To Boil.
4. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender.
5. Remove 1/2 C.
6. Barley, Using A Slotted Spoon; Set Both Mixtures Aside.
7. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot.
8. Add Onion & Garlic & Saute 2 Min.
9. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently.
10. Cover, Reduce Heat; Simmer 5 Min.
11. Remove From Heat.
12. in Processor, Add 1/2 C.
13. Drained Barley, 1/2 C.
14. Mushroom Mixture, And Milk.
15. Process Until Smooth.
16. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven.
17. Bring To A Boil.
18. Remove From Heat.Stir in Remaining Ingredients.
19. Serve Warm.

[ Comment, Edit or Article Submission ]