Title: Creamy mushroom barley soup
 Categories: Soups/stews, Beef
      Yield: 4 Servings
 
      4 c  Water
  1 1/2 ts Beef Bouillon Granules
    1/4 c  Barley Uncooked
      1 ts Olive Oil
    1/2 c  Chopped Onion
      2 cl Minced Garlic
      5 c  Sliced Mushrooms
      2 tb Dry Vermouth
      1 c  Evaporated Skim Milk
    1/4 c  Sliced Green Onions
    1/4 ts Pepper
    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.