Ingredients
1 tbsp. olive oil
1 1/4 lb. white mushrooms
1 medium red onion
2 clove garlic
1/2 tsp. dried thyme
Coarse salt
ground pepper
4 1/2 c. canned reduced-sodium chicken or vegetable broth
1 c. quick-cooking barley
1/4 c. fresh parsley
1 tbsp. fresh lemon juice
1 chunk Parmesan
Preparation
Step 1In 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.Step 2Add 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. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
