Creamy Mushroom Barley Soup

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.