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

  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.

  2. 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.