Mushroom Barley Soup (v)

Ingredients

• 1 lb Mushrooms, sliced
• 32 oz vegetable broth
• 2 tbs butter
• 6 sprigs fresh thyme, leaves removed, or 1 tsp dried thyme
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• ½ C barley
• ¼ C freshly chopped parsley
• Kosher salt and freshly ground black pepper, to taste

Directions

1. In a large pot or Dutch oven over medium heat, melt butter.
2. Add thyme and mushrooms and cook until edges turn golden, 2 to 3 minutes.
3. Add garlic, onion, carrots, and celery season with salt and pepper, and cook 10 minutes.
4. Add barley and broth and bring to a boil, then reduce heat and simmer, 25 minutes. Barley should be tender and begin to thicken the soup. Serve with parsley.

Chef's Notes

• This is a vegetarian recipe. Substituting avocado oil for the butter will make it vegan