Creamy mushroom barley soup

Creamy mushroom barley soup

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1/8 tsp
  • water - 4 c
  • pepper - 1/4 tsp
  • chopped onion - 1/2 c
  • cloves garlic, minced - 2 item
  • sliced green onions - 1/4 c
  • sliced fresh mushrooms - 5 c
  • olive oil - 1 tsp
  • dry vermouth - 2 Tbsp
  • evaporated skim milk - 1 c
  • vegetable cooking spray - 1 item
  • beef flavored bouillon granules
  • barley, uncooked - 1/4 c

How to make creamy mushroom barley soup:

In Dutch oven, combine water and beef bouillon. Boil. Add barley and boil. Cover. Reduce heat and simmer 1 hour until tender. Remove barley. Separate.

Saute in spray and oil, onions and garlic for 2 minutes. Add mushrooms and vermouth. Cook 2 minutes. Stir frequently. Cover. Reduce heat. Simmer 5 minutes. Remove from heat.

In food processor, put 1/2 cup mushroom mixture, 1/2 cup barley and milk. Process until smooth. Add puree mix, barley mix (remaining) and mushroom mix in Dutch oven. Bring to boil. Remove from heat. Stir in remaining ingredients. Serve warm. Yields 6 cups.

Has 95 calories per cup, protein 5.4, fat 1.6, carbs 15.9, cholesterol 2, iron 1.2, sodium 338, calcium 137.


Recipe categories: Soups & stews, Mushroom, Bisques/cream soups.

Rating:
Creamy mushroom barley soup
3.9
Average rating: 3.9 of 5, total votes: 8
Cook. Time: PT50M
Total Time: PT50M


Cause of complaint:

Related ingredients:
water, cans chicken broth, chicken broth, stalks celery, olive oil, zucchini, sliced, lemon jello, ground beef or turkey, beef bone, or 5 fresh tomatoes
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