mushroom and barley soup

• 1 cup barley
• 1 1/2 tbsp olive oil
• 2 medium yellow onions, diced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large carrot, diced
• 2 celery stalks, diced
• 20 oz button mushrooms, sliced
• 5 cups low-sodium chicken broth
• 2 bay leaves
• 8 springs fresh thyme

1. In medium pan, bring the barly and 4 cups of water to boil. Cover, reduce heat to medium low and simmer until tender, 30-40 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, 5-7 minutes.
3. Add the carrot and celery and cook, covered for 6 more minutes.
4. Add the mushrooms, increase heat to med-high, and cook, covered until they release their juices, about 4 minutes.
5. Add the broth, bay and thyme and simmer, uncovered for 10 minutes.
6. Stir in the cooked barley and cook for 5 more minutes.
7. Remove and discard the bay leaves.

Credit Real Simple magazine, Nov 2005.