INGREDIENTS
2
Bay leaves
20 oz
Button mushrooms
1
Carrot, large
2
Celery stalks
2 tsp
Thyme, fresh leaves
2
Yellow onions, medium
5 cups
Vegetable or chicken broth, low-sodium
1 cup
Barley
1
Kosher salt and black pepper
1 1/2 tbsp
Olive oil
1
Sourdough or other country bread