Mushroom Barley Hearty Soup

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.

Add the mushrooms and cook until they release their juices and start to brown, about 8 minutes.

Stir in the pearl barley, vegetable broth, dried thyme, salt, and black pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.

Stir in the fresh parsley before serving.