Barley-Mushroom Soup

Heat the oil in a large saucepan over medium-high heat.

Add onion, carrot, and mushrooms; saut 7 minutes or until golden brown. Stir in barley, and saut 2 minutes.

Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add thyme, and cook 5 minutes.