Heat the Olive Oil: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering.

Sauté the Vegetables: Add 1 diced onion, 2 chopped carrots, and 2 diced celery stalks to the pot. Sauté for about 5 minutes until onions are translucent.

Cook the Mushrooms: Stir in 8 oz. of sliced cremini mushrooms, cooking for an additional 8 minutes until browned.

Add Barley and Thyme: Stir in 1 cup of barley and 1 teaspoon of dried thyme, ensuring all is well coated.

Incorporate Vegetable Broth: Pour in 6 cups of vegetable broth and bring to a boil. Then, reduce heat to low and simmer for 45 minutes.

Check Barley and Adjust Consistency: After 45 minutes, check barley for tenderness. Simmer longer if needed, and adjust thickness with more broth.

Season and Serve: Season with salt and pepper to taste, stir, and ladle the soup into bowls.