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.