Quickest Mushroom-Barley Soup

By AdamNicole

Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Sauteing mushrooms and aromatics quickly builds a foundation of flavor. Finish the soup by adding remaining ingredients and simmering briefly.

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds white mushrooms, trimmed and sliced
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• Coarse salt and ground pepper
• 4 1/2 cups canned reduced-sodium chicken or vegetable broth
• 1 cup quick-cooking barley
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler

Preparation

Step 1

In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.

Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.