Creamy Mushroom Barley Soup - cooking recipe

Ingredients

4 c. water
1 1/2 tsp. beef flavored bouillon granules
1/4 c. barley, uncooked
vegetable cooking spray
1 tsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
5 c. sliced fresh mushrooms
2 Tbsp. dry vermouth
1 c. evaporated skim milk
1/4 c. sliced green onions
1/4 tsp. pepper
1/8 tsp. salt

Preparation

In Dutch oven, combine water and beef bouillon.
Boil. Add barley and boil.
Cover. Reduce heat and simmer 1 hour until tender.
Remove barley. Separate.