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4 cup water
5 cup sliced mushrooms
1 1/2 teaspoon beef bouillon granules
2 tablespoon dry vermouth
1/4 cup barley uncooked
1 cup evaporated skim milk
1 teaspoon olive oil
1/4 cup sliced green onions
1/2 cup chopped onion
1/4 teaspoon pepper
2 cl minced garlic
1/8 teaspoon salt
1. Combine water & bouillon granules in a large dutch oven. Bring to a boil.
2. Add barley & return to boil. Cover, reduce heat & simmer one hour or until tender.
3. Remove 1/2 cup of barley using a slotted spoon; set both mixtures aside.
4. Coast a medium skillet with cooking spray; add oil and place over medium heat until hot.
5. Add onion and garlic and sauté for 2 minutes.
6. Add mushrooms and vermouth; cook an additional 2 minutes, stirring frequently. Cover, reduce heat; simmer for another 5 minutes. Remove from heat.
7. In food processor add 1/2 cup of drained barley, 1/2 cup of mushroom mixture and milk. Process until smooth.
8. Add pureed barley mixture and remaining mushroom mixture to dutch oven. Bring to a boil. Remove from heat and stir in remaining ingredients.
9. Serve warm.
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