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Recipe for :

Creamy Mushroom Barley Soup
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


4 cups water
1 1/2 tsp. beef bouillon granules
1/4 cup barley uncooked
1 tsp. olive oil
1/2 cup chopped Onion
2 cloves minced garlic
5 cups sliced mushrooms
2 Tblsp. dry vermouth
1/2 cup milk
1/2 cup 1/2 & 1/2
1/4 cup sliced green onions
Salt and pepper to taste


Combine water and bouillon granules in a large Dutch oven. Bring to a boil. Add the barley and return to a boil. Cover and reduce heat. Simmer 1 hour or until tender. Remove 1/2 cup of the barley, using a slotted spoon. Set both mixtures aside. Coat a medium skillet with cooking spray. Add oil and place over medium heat until hot. Add the onion and garlic and saute for 2 minutes. Add mushrooms and vermouth and cook an additional 2 minutes, stirring frequently. Cover and reduce heat. Simmer for 5 minutes. Remove from heat. In the food processor, add 1/2 cup of the barley, drained, 1/2 cup mushroom mixture and the milk.  Process until smooth. Add the pureed barley mixture and remaining mushroom mixture to the Dutch oven. Bring to a boil. Remove from heat and stir in the remaining ingredients.  Serve warm.

Serves 4

Shirley Cline