Creamy Mushroom Barley Soup
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 1 ½ | teaspoons |
beef bouillon granules
|
|
| ¼ | cup |
pearl barley
uncooked |
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | cups |
mushrooms
sliced |
|
| 2 | tablespoons |
vermouth
dry |
* |
| 1 | cup |
evaporated milk
skim |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 7.5 | ml |
beef bouillon granules
|
|
| 59 | ml |
pearl barley
uncooked |
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1.2 | l |
mushrooms
sliced |
|
| 3E+1 | ml |
vermouth
dry |
* |
| 237 | ml |
evaporated milk
skim |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
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 ½ cup 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 ½ cup drained barley, ½ cup mushroom mixture, and milk.
Process until smooth.
Add puréed barley mixture and remaining mushroom mixture to dutch oven.
Bring to a boil. remove from heat, stir in remaining ingredients.
Serve warm.
