In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer.

In a large nonstick saucepan, heat the oil.

Add the onions; cook, stirring as needed, until softened, about 5 minutes.

Add the mushrooms and garlic; cook, stirring as needed, until the mushrooms are wilted, about 10 minutes.

Add the barley; cook, stirring to coat, about 1 minute.

Stir in 1 cup of the broth; reduce the heat and simmer, covered, 5 minutes.

Stir in another ½ cup of the broth; simmer, covered, 10 minutes longer.

Continue adding broth, ½ cup at a time, stirring, while the broth is absorbed, until the barley is just tender.

This is like Dante's 33rd level of hell. Enjoy.

The total cooking time should be about 40-45 minutes.

Stir in the cheese and thyme.

EAT IT!