Instructions

1. Begin by gathering all your ingredients: 1 cup of pearl barley, 4 cups of vegetable broth, 2 cups of sliced mushrooms, 1 chopped onion, 2 diced carrots, 2 diced celery stalks, 2 minced cloves of garlic, 1 teaspoon of thyme, and salt and pepper to taste.
2. Rinse the pearl barley under cold water in a fine-mesh strainer. This helps remove any dust or impurities. Set the rinsed barley aside.
3. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
5. Next, add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
6. Stir in the sliced mushrooms and cook for about 5 minutes, or until they release their moisture and begin to brown.
7. Once the mushrooms are cooked, add the rinsed pearl barley to the pot, followed by the thyme, salt, and pepper. Stir everything together to combine the flavors.
8. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the barley is tender.
9. Check the soup occasionally, stirring as needed. If it becomes too thick, you can add a little more vegetable broth or water to reach your desired consistency.
10. Once the barley is cooked through and the soup has thickened, taste and adjust the seasoning with more salt and pepper if necessary.
11. Remove the pot from heat and let the soup sit for a few minutes before serving. This allows the flavors to meld together.
12. Serve the Mushroom Veg Barley Soup hot, garnished with fresh herbs if desired. Enjoy your hearty and nutritious meal!