Mushroom Soup with Barley

Mushroom are my favorite go-to food. I love mushrooms in everything, but especially as an earthy, meaty ingredient in soups.  This is a fast mushroom soup with barley that is hearty enough for dinner with a salad and if you want, some crusty bread.

Ingredients:
1 tray of white mushrooms, trimmed and sliced
1 medium onion, chopped (red onion only if you have it)
2 cloves garlic, minced
1/2 tsp. dried thyme
coarse salt (optional) and ground pepper
4 1/2 cups vegetable broth or 4 1/2 cups water and 4 homemade veggie bouillon cubes
1 cup quick cooking barley (if it's regular pearl barley, just precook it and add it in)
1 T. fresh lemon juice
parsley (optional)
vegan parmesan (optional)

In a large dutch oven, saute mushrooms, garlic, onions and thyme. Season with salt and pepper. Cook until vegetables have softened.

Add broth and 2 cups water; bring to boil over high. Reduce heat to a simmer and add barley.

 Cook until tender, about 10 minutes. Remove from heat, add parsley and lemon juice and serve with vegan parmesan garnish.