1. Bring stock and water to a simmer in a small saucepan over medium-high heat. Meanwhile, heat marinade in a large saucepan over medium-high until hot; add onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir barley and sweet potatoes into saucepan with veggies. Add hot stock, cover, and reduce heat to medium-low; simmer 10 minutes. Uncover and continue to cook, stirring occasionally, until sweet potatoes are tender, 5 to 10 more minutes.
3. Remove from heat and stir in 3/4 cup cheese and the lemon zest, then season with salt and pepper to taste. Divide among bowls and top with parsley and remaining 1/4 cup cheese before serving.
Source: Hannaford fresh Magazine, December 2020