Dad's Mushroom and Barley Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 cup pearl barley
• 4 cups vegetable broth
• 1/2 pound mushrooms, sliced
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the thyme, oregano, basil, and black pepper and cook for 1 minute.
4. Add the barley and vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Add the mushrooms and peas and simmer for 5 minutes.
7. Stir in the parsley and season with salt and pepper to taste.
8. Serve hot.

Interesting Facts

• The barley in this soup adds a nutty flavor and a chewy texture.
• Mushrooms are a great source of vitamins and minerals.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.