Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Quickest Mushroom-Barley Soup 3.7 (31) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Ingredients 1 tablespoon olive oil 1 ¼ pounds white mushrooms, trimmed and sliced 1 medium red onion, chopped 2 garlic cloves, minced ½ teaspoon dried thyme Coarse salt and ground pepper 4 ½ cups canned reduced-sodium chicken or vegetable broth 1 cup quick-cooking barley ¼ cup fresh parsley, chopped 1 tablespoon fresh lemon juice 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler Directions 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. 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). Print