Hearty Mushroom and Barley Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced (preferably a mix of button and cremini))
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Barley (1 cup, rinsed)
• Vegetable broth (6 cups)
• Thyme (1 teaspoon, dried)
• Bay leaf (1)
• Salt (1 teaspoon (or to taste))
• Black pepper (1/2 teaspoon (or to taste))
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
3. Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for another 5 minutes, allowing the vegetables to soften.
4. Add the rinsed barley, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the barley is tender and has absorbed some of the broth.
6. Remove the bay leaf and stir in the chopped fresh parsley for a pop of color and freshness.
7. Serve the soup hot, garnished with additional parsley if desired.