In a large, heavy saucepan, heat oil over med-high heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms release their liquid.

Add barley and sauté 2 – 3 minutes more.

Add broth, salt, pepper, sage and thyme. Bring to a boil, reduce heat to simmer, cover and cook 40 – 45 minutes or until barley is tender and liquid is mostly absorbed. Remove from heat and let stand 5 minutes. Garnish with chopped parsley and serve.

NOTES: A mixture of mushrooms such as cremini and shitake are nice for this.