Quick Mushroom Barley Soup for Dinner

Ingredients

Estimated total cost: €8.03 · €1.34/serving

• 1 tablespoon extra-virgin olive oilEst. price €0.08–€0.20
• Coarse sea salt and freshly ground peppercornsEst. price €0.02–€0.05
• 41/2 cups of low-sodium artisanal chicken or vegetable brothEst. price €4.50–€7.20
• 2 cups filtered waterEst. price €0.002–€0.01
• 1 cup quick-cooking pearl barley (rinse under cold water before cooking)Est. price €0.80–€1.50
• 1 medium crimson onion, finely dicedEst. price €0.30–€0.60
• 2 cloves of garlic, minced (smash with the back of a knife for enhanced flavor)Est. price €0.10–€0.25
• 1 ounce Parmigiano-Reggiano cheese, shaved using a vegetable peeler, for elegant presentationEst. price €1.80–€2.50
• 1/2 teaspoon dried thyme leavesEst. price €0.03–€0.08
• 11/4 pounds white button mushrooms, cleaned and thinly sliced (pat dry with paper towel to remove excess moisture)Est. price €0.25–€0.40

Steps

1. 1

   Begin by heating oil in a large saucepan over medium-high heat. Add mushrooms, onion, garlic, and thyme to the pan and season with salt and pepper. Stir occasionally and cook until the vegetables have softened, which should take about 6 to 8 minutes.

2. 2

   In a saucepan, combine the broth and water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and add the barley. Allow the barley to cook until tender, which should take around 10 minutes. Take the soup off the heat and gently mix in the parsley and lemon juice. Serve the soup right away, topping it with Parmesan for garnish.

3. 3

   Pearl barley and quick-cooking barley have faster water absorption due to the absence of bran layers. Quick-cooking barley, additionally presteamed, cooks in just 10 minutes, making it twice as fast as pearl barley.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Barley has a long history in various cultures, including ancient Egypt and Rome. Mushroom barley soup is a classic comfort food in Jewish cuisine, often served during holidays and as a nourishing meal for the sick.

• Seasonal note

  This Quick Mushroom Barley Soup is perfect for the fall and winter months when mushrooms are in season and hearty soups are comforting. The dish can also be enjoyed in the spring when fresh parsley is abundant.

• Health note

  This soup is a good source of fiber, providing 24% of the daily recommended intake. It's relatively low in calories and saturated fat, making it a healthy option for weight management. The mushrooms contribute to the dish's zinc content, which supports immune function.