Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water 5 c Sliced Mushrooms
1 1/2 ts Beef Bouillon Granules 2 tb Dry Vermouth
1/4 c Barley Uncooked 1 c Evaporated Skim Milk
1 ts Olive Oil 1/4 c Sliced Green Onions
1/2 c Chopped Onion 1/4 ts Pepper
2 cl Minced Garlic 1/8 ts 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 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.

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