Recipe - Creamy Mushroom Barley Soup

4 cup Water
1 One half teaspoon Beef Bouillon Granules
One fourth cup Barley Uncooked
1 teaspoon Olive Oil
One half cup Chopped Onion
2 cl Minced Garlic
5 cup Sliced Mushrooms
2 tablespoon Dry Vermouth
1 cup Evaporated Skim Milk
One fourth cup Sliced Green Onions
One fourth teaspoon Pepper
1/8 teaspoon Salt

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 One half 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 One half C. Drained Barley, One half 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.