1 cup barley
1 1/2 tbsp olive oil
2 med yellow onion, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 carrot, chopped
2 celery stalks, chopped
20 oz button mushrooms, thinly sliced
3 14.5 oz cans chicken/veg broth
2 bay leaves
8 sprigs fresh thyme
Bring barley and 4 cups of water to a boil in a med saucepan, reduce heat, cover and simmer until tender, 30-40 mins. Meanwhile, heat oil in a large pot over med-low heat, add onions, salt and pepper, cook 5 mins, add carrot and celery, cook 6 mins more, add mushrooms, increase heat to med-high and cook until mush release their juices about 3 mins. Add broth, bay leave and thyme simmer for 10 mins. Stir in cooked barly and cook 5 mins more. Remove and discard bay leaves and thyme sprigs. Make 4-6 servings.