Mushroom Barley Soup

Blake wasn't feeling well so he asked me to make mushroom barley soup for him. We ate it for dinner last night and lunch today. It would have served about 6 people. I basically used the recipe from this blog. I served it with some french bread and the Amish butter Blake bought at Spec's a while back. Today we melted some provolone on the leftover baguette and dropped it in the soup.

Ingredients:
3 tablespoons unsalted butter
1 onion, chopped fine
1 package of shitaki mushrooms, chopped, with stems removed
1 bag of baby portobellos, sliced, stems removed
1 bag of white button mushrooms, sliced, stems removed
Salt
2 carrots, peeled and chopped medium
3 garlic cloves, minced
1 48 oz box of reduced sodium chicken broth
1 32 oz box of beef broth
1/2 cup pearl barley
2 teaspoons minced fresh thyme

Directions:
Melt the butter in a dutch oven. Sautee the onions over medium low heat about 5 minutes, or until soft. Add in the mushrooms and salt and cook until browned and liquid has almost absorbed. Add carrots and garlic and cook for about 1 minute. Add broth, barley, and thyme. Bring to a boil then reduce heat to a simmer for about 50 minutes.