Mushroom Barley Soup

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.

© Kelly's Cookbook 2017