Lunch · 45 min · french

Mushroom Barley Soup

If you like pearl barley, you’ll love this French lunch — 45 minutes from craving to table. It is weeknight cooking that still hits your targets — 23 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Pearl barley
• 8 oz Cremini mushrooms
• 3 cups Vegetable broth
• 1 tsp Thyme
• 2 tbsp Parmesan
• 1/2 Onion

Steps

1. Heat 1 tablespoon oil in a large pot over medium-high heat.
2. Sear the sliced mushrooms in a single layer 4–5 minutes without stirring, until deeply browned.
3. Remove the mushrooms; soften the diced onion in the same pot for 5 minutes.
4. Add the barley and stir 1 minute to toast the grains lightly.
5. Pour in the vegetable broth and thyme; bring to a boil.
6. Reduce to a simmer, cover, and cook 35–40 minutes until the barley is tender with a slight chew.
7. Stir the mushrooms back in and simmer 5 more minutes.
8. Off the heat, stir in the parmesan and season generously with salt and pepper.

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