# What You Need:
→ Vegetables
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 oz mushrooms, sliced (cremini or button recommended)
07 - 1 tsp dried thyme
08 - 1 tsp dried oregano
→ Grains & Liquids
09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf
→ Seasoning & Garnish
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp lemon juice (optional, for brightness)
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.
02 - Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in the thyme and oregano, stirring to coat the vegetables evenly.
05 - Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using. Ladle into bowls and garnish with fresh parsley.
