Quickest Mushroom-Barley Soup

• 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

1. In a large saucepan, heat oil over medium-high.
2. Add mushrooms, onion, garlic, and thyme; season with salt and pepper.
3. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
4. Add broth and 2 cups water to pan; bring to a boil over high.
5. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes.
6. Remove soup from heat; stir in parsley and lemon juice.
7. Serve garnished with Parmesan.
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olive oil, white mushrooms, red onion, clove garlic, thyme, salt, ground pepper, chicken, barley, fresh parsley, lemon juice, parmesan

Taken from www.delish.com/recipefinder/quickest-mushroom-barley-soup-recipe-mslo1012 (may not work)