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
1 cup button mushrooms, sliced
5 cups chicken broth
2 bay leaves
1 T dried thyme

In a medium saucepan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer 30 to 40 minutes, or until tender.

While barley is cooking, heat oil in a large soup pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions are soft, 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.

Check for seasoning and add additional salt and pepper if needed.

Number of Servings: 4

Recipe submitted by SparkPeople user BUN3KIN.