Mushroom Soup with Barley
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
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.