Quick soup with mushrooms and barley

Description

The recipe won't take much time. In a large pot, heat the oil over medium heat. Add mushrooms, onion, garlic, thyme, and season with salt and pepper. Cook, stirring, until the vegetables become tender, for 6 to 8 minutes. Add broth and 2 cups of water to the pot, bring to a boil over high heat. Reduce the heat, add barley and cook until tender, about 10 minutes. Remove the soup from heat, stir in parsley and lemon juice. Serve hot, garnished with Parmesan.

Instructions