Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces fresh mushrooms, sliced
  • 1 cup pearl barley
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)
  • Juice of 1 lemon (optional)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion and garlic, sauté until translucent (about 3 minutes).
  2. Stir in carrots and celery, cooking for another 5 minutes until soft. Add mushrooms and sauté until they release their moisture (about 5 minutes).
  3. Stir in pearl barley and cook for 2-3 minutes, allowing flavors to meld.
  4. Pour the broth into the pot, add thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until barley is tender.
  5. Taste and adjust seasoning; stir in fresh parsley and lemon juice if desired. Serve hot, garnished with additional parsley if preferred.