Mushroom Barley Soup with Thyme

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 250 g Cremini mushrooms
• 1/2 cup Pearl barley
• 3 cups Vegetable broth
• 1 tbsp Fresh thyme
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and garlic. Slice the mushrooms. Measure the barley and thyme.

2. 2

   Cook (40 minutes): Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Add mushrooms and cook until they release their moisture and start to brown, about 8 minutes.

4. 4

   Stir in barley, thyme, and vegetable broth. Bring to a boil, then reduce to a gentle simmer.

5. 5

   Simmer until the barley is tender and the soup is hearty, about 25 minutes. Season with salt and pepper, then stir in lemon juice if using. Serve hot.