A hearty and flavorful soup perfect for a cozy meal.
Heat a dutch oven over medium heat.
Ensure the pot is hot enough to sear the vegetables without burning them.
Add the chopped onion and sliced mushrooms to the pot and sauté until softened and golden.
Stir occasionally to prevent sticking and ensure even cooking.
Add the barley, water, chicken broth, black pepper, thyme, and bay leaf to the pot.
Stir well to combine and ensure the barley is submerged.
Bring the mixture to a boil, then reduce the heat to low and simmer until the barley is tender.
Cover the pot partially to maintain a gentle simmer and prevent excessive evaporation.
Remove the bay leaf, adjust seasoning if needed, and serve hot.
Garnish with fresh herbs or a drizzle of olive oil for added flavor.
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