Mushroom Soup with Barley and Parmesan

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cooking time for quick-cooking barley is about 10 minutes, while regular barley takes twice as long. You can use regular barley, pre-cooking it until partially done.

Ingredients

Olive Oil - 1 tablespoon
Aspen mushrooms - 19.8 oz
Spanish onions - 1 head
Garlic - 2 cloves
Coarse Salt - to taste
Dried Chamomile - ½ teaspoon
Ground Black Pepper - to taste
Chicken Broth - 4½ cups
Quick-cooking barley - 1 cup
Chopped Sage Leaves - ¼ cup
Meyer Lemon Juice - 1 tablespoon
Parmesan Cheese - 1.1 oz

Step by Step guide

Step 1

In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms, finely chopped onion, minced garlic, and thyme. Season with salt and pepper. Cook for 6-8 minutes, stirring, until softened.

Step 2

Pour in the broth and 2 cups of water. Bring to a boil over high heat, add the barley, reduce the heat, and simmer for 10 minutes until cooked. Remove from heat and stir in the parsley and lemon juice.