Cremini Mushroom & Barley Soup with Thyme

Thanks to widespread mushroom cultivation, you probably have a fungi farmer nearby, reducing the carbon footprint of your purchase. Many mushroom cultivators grow their crop on sterilized leftovers, making use of spent grain from breweries, almond husks, corncobs, sawdust, and other organic waste materials. The recipe also includes barley, a staple since around 11,000 years ago. This sustainable grain grows easily in poor soils with little water, even at high altitudes.