Creamy Mushroom Barley Soup

1 hours Prep: 20 minutes Cook: 1 hours

131 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	cups	water
1 1/2	teaspoons	beef bouillon granules
1/4	cup	pearl barley	uncooked
1	teaspoon	olive oil
1/2	cup	onion	chopped
2	each	garlic cloves	minced
5	cups	mushrooms	sliced
2	tablespoons	vermouth	dry
1	cup	evaporated milk	skim
1/4	cup	scallions, spring or green onions	sliced
1/4	teaspoon	black pepper
1/8	teaspoon	salt

Directions

Combine water and bouillon granules in a large dutch oven.

Bring to a boil.

Add barley and return to boil.

Cover, reduce heat and 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 and place over medium heat until hot.

Add onion and garlic and sauté 2 min. add mushrooms and 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 and remaining mushroom mixture to dutch oven.

Bring to a boil. remove from heat, stir in remaining ingredients.

Serve warm.

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Nutrition Facts

Serving Size 401g

Amount per Serving

Calories 131 28% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 136mg	6%
Total Carbohydrate 20.0g	7%
Dietary Fiber 3.0g	14%
Sugars 6.0g
Protein 7.0g	13%

Vitamin A	3%		Vitamin C	11%
Calcium	11%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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