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Creamy mushroom barley soup

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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:

3.9

Average rating: 3.9, total votes: 8

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