Hearty Mushroom Barley Soup

Prepare the Base

1. Heat the cooking oil in a large soup pot or Dutch oven over medium-high heat.
2. Add the sliced mushrooms and a pinch of salt. Sauté undisturbed for 3 to 4 minutes until they begin to brown, then stir occasionally until deeply golden and their liquid has evaporated, about 6 to 8 minutes total.
3. Lower the heat to medium. Add the diced onion and carrots, stirring frequently for about 5 minutes until the vegetables soften and take on color.

Simmer the Soup

4. Stir in the dried thyme and rinsed pearl barley, toasting everything together for 1 minute until fragrant.
5. Pour in the prepared vegetable stock, scraping up any caramelized bits stuck to the bottom of the pot.
6. Bring the soup to a lively boil, then lower the heat, cover with a lid slightly askew, and simmer gently for 35 to 40 minutes, stirring occasionally, until the barley is plump and tender.

Finish and Serve

7. Taste the broth and season with additional salt and plenty of freshly ground black pepper. (If the barley absorbs too much liquid and the soup becomes too thick, stir in an extra splash of hot water to reach your desired consistency.)
8. Ladle into deep bowls and serve hot.