Mushroom Barley Soup

1 c barley
1 1/2 tsp olive oil
2 medium yellow onions, diced
1/2 tsp salt
1/4 tsp pepper
1 large carrot, diced
20 oz button mushrooms, sliced
5 c chicken broth
2 bay leaves
8 sprigs fresh thyme
toasted sourdough bread

IN a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add broth, bay leaves and thyme and simmer, uncovered, for 10 minutes. Stir in cooked barley and cook for 5 minutes more. Remove and discard bay leaves. If desired, season with additional salt and pepper, and serve with sourdough toast.

NOTES
From Real Simple.
Untried.