Ingredients
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 cups mushrooms, sliced
½ cup pearl barley (rinsed and drained)
4 cups vegetable broth (low-sodium)
½ tsp dried thyme
1 bay leaf
½ tsp black pepper
Salt to taste
1 tsp lemon juice (optional, for added freshness)
Instructions:
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté for 3–4 minutes until translucent.
Stir in minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms release their moisture and soften.
Pour in the vegetable broth and add rinsed pearl barley.
Mix in dried thyme and the bay leaf.
Bring the soup to a boil, then reduce the heat and let it simmer for 35–40 minutes until the barley is tender.
Remove the bay leaf. Season with black pepper and salt to taste. Stir in lemon juice for a refreshing touch.