Mushroom Barley Soup

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1 cup barley

1 1/2 tablespoons olive oil

2 medium yellow onions, diced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 large carrot, diced

2 celery stalks, diced

20 ounces button mushrooms, sliced

5 cups low-sodium chicken broth

2 bay leaves

8 sprigs fresh thyme

Sourdough or other country bread, toasted (optional)

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