Mushroom And Barley Soup



  1. In a large pot or Dutch oven, warm up the oil over medium heat.
  2. Add the garlic, onion, carrots, celery, mushrooms and thyme.
  3. Cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes.
  4. Add the barley and give it a good stir to coat it.
  5. Now pour in the stock.
  6. Simmer for about 20 minutes, or until the barley is tender but still chewy.
  7. Season with salt and pepper.