• 2 tablespoon butter
• 4 cup(s) chopped onion (about 3 medium)
• 1 teaspoons sugar
• 3 cup(s) sliced button mushrooms (about 9 ounces)
• 3 cup(s) sliced shiitake mushroom caps (about 8 ounces)
• 1 cup(s) uncooked pearl barley
• 1 tablespoon low-sodium soy sauce
• 1 teaspoons salt
• 1 teaspoons black pepper
• 1 teaspoons dried thyme
• 4 cup(s) vegetable broth fresh thyme sprigs (optional)

Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
Preheat oven to 350°.

Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.