Creamy Mushroom Barley Soup

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.