1

Bring the barley and 4 cups of water to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 to 40 minutes.

2

Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more.

3

Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes.

4

Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves and thyme sprigs. Ladle into individual bowls and serve with the toasted bread, if desired.

5

To freeze...

6

Let the soup cool, then ladle it into resealable freezer bags. Store for up to 3 months.

7

To reheat...

8

Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the toasted bread, if desired.