Mushroom Barley Soup
Ingredients
- 2 Tablespoons olive oil
- 1 pound mushrooms (sliced (I use a combo of white button and portobello mushrooms))
- 1 small onion (diced)
- 2 stalks celery (diced)
- 1 medium carrot (diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 bay leaves
- 48 ounces chicken or vegetable stock
- 1/2 cup pearled barley
- 1/2 teaspoon salt
- salt and freshly ground pepper to taste
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