Quickest Mushroom-Barley Soup

Name: Quickest Mushroom-Barley Soup
Yield: serves 4
Ingredients: 1 tablespoon olive oil; 1 1/4 pounds white mushrooms, trimmed and sliced; 1 medium red onion, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; Coarse salt and ground pepper; 4 1/2 cups low-sodium store-bought chicken or vegetable broth; 2 cups water; 1 cup quick-cooking barley; 1/4 cup fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon fresh lemon juice; 1 ounce Parmesan cheese, shaved with a vegetable peeler, for garnish

December 22, 2011

FLAVOR BOOSTERS When reducing the amount of fat added to a quick-cooking dish, a few last-minute additions—such as the fresh lemon juice and parsley in this soup—can have a big impact on the overall taste. A topping of shaved Parmesan also improves the end result.

Recipe notes

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