Quickest Mushroom-Barley Soup

• 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

1. 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. 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.

olive oil, white mushrooms, red onion, garlic, thyme, salt, chicken, barley, fresh parsley, lemon juice, parmesan

Taken from www.epicurious.com/recipes/member/views/quickest-mushroom-barley-soup-50053595 (may not work)