Mushroom Barley Soup

Ingredients:

1 Cup of Barley
1 1/2 Tbsp of olive oil
2 medium yellow onions, chopped
1/2 salt
1/2 tsp pepper
1 carrot, chopped
2 celery stalks, chopped
20 ounces of button mushrooms (I used 16), chopped
2 14.5 ounce cans low-sodium chicken broth, or 3 cups of chicken stock (can also use vegetable broth)
2 bay leaves
8 sprigs fresh thyme

Directions:

Bring the Barley and 4 cups of water (I used 3 cups of chicken stock) to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 minutes to 1 hour (do NOT use quick cook barley). Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. (can reduce heat if onions start to brown). Add the broth, bay leaves, and sprigs of thyme and simmer for 10 minutes. Add the barley and cook for 5 more minutes. Remove bay leaves and thyme. Season w/ salt and pepper to taste. Enjoy!