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Associate.com - Share Your Recipe!

Recipe Name: Creamy Mushroom Barley Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Cup(s) Water
1 1/2 Teaspoon(s) Beef bouillon granules
1/4 Cup(s) Barley Uncooked
1 Teaspoon(s) Olive oil
1/2 Cup(s) Chopped onion
2 Minced garlic
5 Cup(s) Sliced mushrooms
2 Tablespoon(s) Dry vermouth
1 Cup(s) Evaporated skim milk
1/4 Cup(s) Sliced green onions
1/4 Teaspoon(s) Pepper
1/8 Teaspoon(s) Salt
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 94.4mg
Potassium: 370.9mg
Carbohydrates: 15.5g
Fiber: 3.4g
Sugar: 2.8g
Protein: 4.4g


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