Mushroom and Barley Soup

2 tbsp vegetable oil
1 lb mushrooms, sliced
4 cups carrots, chopped
2 cloves garlic, sliced
2 sprigs fresh thyme
salt and pepper
6 cups vegetable broth
3/4 cup barley
1 tbsp chopped parsley

Heat the oil in a large pot over medium heat. Add the mushrooms, garlic, carrots, thyme and salt and pepper. Cook, stirring occasionally, under the carrots are tender, 8 to 10 minutes. Add the vegetable broth, barley and parsley. Simmer, until the barley is tender, about 30 to 35 minutes. Top with parsley to serve.