Ingredients
- 1/4 barley (uncooked)
- 4 c water
- 5 c mushrooms (sliced)
- 1 c evaporated skim milk
- 1/2 c onion (chopped)
- 2 tb dry vermouth
- 1/4 c green onions (sliced)
- 1 1/2 ts beef bouillon granules
- 1 ts olive oil
- 1/4 ts pepper
- 1/8 ts salt
- some garlic
Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & 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 & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & 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 & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm.
