Under 30 Minutes

Quickest Mushroom-Barley Soup

Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Sauteing mushrooms and aromatics quickly builds a foundation of flavor. Finish the soup by adding remaining ingredients and simmering briefly.

  • Prep:
  • Total Time:
  • Servings: 4
Quickest Mushroom-Barley Soup

Source: Everyday Food, October 2008

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

Directions

  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.

Cook's Notes

Quick-cooking barley is pre-steamed and takes only 10 minutes to cook (regular pearl barley takes more than twice the amount of time and requires a lot more liquid).

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