Mushroom Barley Soup

Menu:
Mushroom Barley Soup || Real Simple, November 2005
Sourdough Bread (from Whole Foods)

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)

Directions
1. In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.

2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.

3. Add the carrot and celery and cook, covered, for 6 minutes more.

4. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.

5. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.

6. Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.