Mushroom Barley Soup
Ingredients
- 1 cup barley
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions, diced
- kosher salt and black pepper
- 1 large carrot, diced
- 2 celery stalks, diced
- 20 ounces button mushrooms, sliced
- 5 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (about 8 sprigs)
- sliced sourdough or other country bread, toasted (optional)
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