Mushroom Barley Soup

Recipe: Mushroom Barley Soup
In spite of the fact that I love this soup, I am not generally a big fan of mushrooms. If you don't have or like barley, you can substitute brown rice. Additionally, you can add corn, tomatoes or spinach and/or substitute beef or vegetable broth for the chicken.

This tastes much better than it looks. 

2 teaspoons olive or vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped
3/4- 1 pound button mushrooms
2 teaspoons dried thyme
1/2 cup barley
10 cups chicken stock 

Place a heavy bottomed stockpot over medium heat and when it is hot, add the oil.  Add the onion, garlic, carrot, celery, mushrooms and thyme and cook until everything is wilted, about 10 minutes.

Add the barley and stir well. Add the chicken stock and bring to a boil. Lower the heat to low and cook, partially covered, for 3 hours. You may need to add stock- or water- if the soup gets too thick. 

Serve immediately or transfer to a container, cover and refrigerate up to 3 days.