Mushroom Barley Soup

Submitted by Alisa Ringger
This soup will be a perfect treat for the lingering cold evenings of late winter.

1 cup barley
1 1/2 tablespoons olive oil
2 medium yellow onions chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 carrot, chopped
2 celery stalks, chopped
10 ounces mushrooms, stems chopped, caps thinly sliced
2 14.5 ounce chicken or vegetable broth
2 bay leaves
8 sprigs fresh thyme

Bring the barley and 4 cups water to a boil in a medium saucepan. Reduce heat, cover and simmer until tender, 30-40 minutes. 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. Add the broth, bay leaves, and thyme and simmer for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Cool. Remove and discard bay leaves and thyme sprigs. Ladle into individual bowls and serve with sourdough or country bread, if desired. Serves 6.