FLAVOR BOOSTERS When reducing the amount of fat added to a quick-cooking dish, a few last-minute additions—such as the fresh lemon juice and parsley in this soup—can have a big impact on the overall taste. A topping of shaved Parmesan also improves the end result.
Recipe information
Yield
serves 4
Ingredients
1
1
1
2
1
4
2
1
1
1
1
Need to make a substitution?
Preparation
Step 1
In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
Step 2
Add broth and the water to pan; bring to a boil over high heat. Reduce to a simmer; add barley and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve immediately, garnished with Parmesan.
About Barley
Step 3
Pearl barley and quick-cooking barley absorb water faster than regular hulled barley because their bran layers have been removed. The quick-cooking variety, however, has also been presteamed and takes only 10 minutes to cook—more than twice as fast as pearl barley.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 310
Step 6
Fat: 6.8g (2.4g Saturated Fat)
Step 7
Protein: 15.1g
Step 8
Carbohydrates: 48.7g
Step 9
Fiber: 8.6g