mushroom barley soup

Adding the barley to this soup makes it a satisfying meal, served along with some good crusty bread.

1/4 cup barley
1 cup water
1 tablespoon extra virgin olive oil
1/4 yellow onion, diced
1/2 carrot, diced
1/2 stalk celery, diced
Salt, to taste
Freshly ground black pepper
1/2 portobello mushroom cap, diced
1 1/4 cups low-sodium beef stock
1 bay leaf
2 sprigs fresh thyme
Country-style bread, toasted, optional

1. In a small saucepan, bring barley and water to a boil. Cover and reduce to medium low and simmer until tender, about 30 minutes.
2. Meanwhile, heat oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add carrot, celery, salt and pepper and cook for another 5-8 minutes, until vegetables are softened. Add mushrooms and cook for another 5 minutes.
3. Add stock, bay leaf and thyme and simmer over low heat for another 10 minutes. Stir in cooked barley and cook for another 5 minutes, until flavors blend together. Remove bay leaf and sprigs of thyme and serve with toasted bread (if using).