Mushroom Barley Soup

By eclare78

Ingredients

• 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

Preparation

Step 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. 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.