Earthy and satisfying soup with mixed mushrooms, pearl barley, carrots, and thyme in a rich broth.
Dice onion and carrots. Slice mushrooms.
Heat olive oil in a large pot over medium heat. Saute onion for 3 minutes.
Add mushrooms and cook 5 minutes until they release their liquid.
Add garlic and thyme, cooking 1 minute.
Add barley, diced carrots, and chicken broth. Bring to a boil.
Reduce heat and simmer 25-30 minutes until barley is tender.
Season with salt and pepper. Serve hot with fresh parsley.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.