Mushroom and Barley Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Vegetable broth - 6 cups
• Barley - 1/2 cup
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Mushrooms - 8 ounces, sliced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the mushrooms, carrots, and celery. Cook for another 5 minutes, until the vegetables start to soften.
4. Add the barley, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the barley is tender.
5. Remove the bay leaf and stir in the fresh parsley.
6. Serve hot and enjoy!