Minoo prepared a hearty Mushroom and Barley Soup for her vegetarian theme recipes in the Gilmore Park Church community kitchen.

The Mushroom and Barley Soup is a delicious and healthy dinner option. It can be a quick meal if you can find the quick cooking barley which is pre-steamed and takes only 10 minutes to cook.

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds white or brown (cremini) mushrooms, trimmed, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
• salt and pepper to taste
• 4 cups vegetable broth
• 2 1/2 cups water
• 1 cup pearl barley
• 1/4 cup lightly packed flat leaf parsley leaves, finely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 ounce grated Parmesan cheese
• a splash of milk

Source: this recipe is adapted from Everyday Food.

Makes 4 large servings

Please note that the broth should be vegetable broth instead of chicken broth.

Instructions

Soak the pearl barley overnight or at least 30 minutes.

In a large saucepan, heat oil over medium heat. Saute the onion until translucent, about 5 minutes. Add garlic, thyme and season with salt and pepper and saute for another 30 seconds. Add mushrooms. Cook, stirring occasionally, until the mushrooms have softened, 6 to 8 minutes.

Add barley and stir fry for another minute.

Add vegetable broth and water. Increase heat to high to bring to a boil. Reduce heat to a simmer. Cover and cook for 30 to 40 minutes or until the barley is tender. Add more water if needed as barley expands and absorbs liquid when cooked.

Remove pan from heat. Add a splash of milk to make the broth creamier.

Stir in parsley and lemon juice. Sprinkle with cheese if desired. Serve warm.