Mushroom Barley Soup

• 1 cup barley
• 1 1/2 tablespoons olive oil
• 2 medium yellow onions, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large carrot, diced
• 2 celery stalks, diced
• 20 ounces button mushrooms, sliced
• 5 cups low-sodium chicken broth
• 2 bay leaves
• 8 sprigs fresh thyme
• Sourdough or other country bread, toasted (optional)

1. In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes.
2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.
3. If you have a few minutes to spare, bring out the barley's nutty flavor by sauteeing the uncooked grain with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.

barley, olive oil, yellow onions, kosher salt, black pepper, carrot, celery stalks, button mushrooms, chicken broth, bay leaves, thyme, other country bread

Taken from www.myrecipes.com/recipe/mushroom-barley-soup (may not work)