Ingredients:
- 1 tablespoon olive or canola oil
- 1 onion, chopped
- 2 carrots, scrubbed or peeled, halved lengthwise and sliced
- 1 celery stalk, chopped
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried thyme (depending on how much you like thyme)
- 1 pound white, cremini, or button mushrooms, sliced
- 1⁄2 cup pearl barley (or, brown or wild rice)
- 1/4 cup frozen corn kernels, optional
- 1/4 cup chopped tomatoes, optional
- 10 cups low-sodium beef, chicken or vegetable broth
- 1 lemon, quartered
- salt
- black pepper
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil. Add the onion, carrots, celery, garlic, and thyme and cook until tender, 10-15 minutes. Add the mushrooms and barley and stir well. Add corn and chopped tomatoes, if desired, and stir. Add the broth, raise the heat to high and bring to a boil. As soon as the soup boils, turn the heat down to low and cook, partially covered, for 2–2 1/2 hours, stirring frequently. Serve right away or transfer to a container, cover and refrigerate up to 3 days.
