Mushroom and Barley Knödelsuppe with Thyme

**Prepare the Soup Base:** Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Add rinsed pearl barley to the pot. Stir to coat with the vegetables and oil. Pour in the vegetable broth and bring to a simmer.

Add chopped fresh thyme, salt, and pepper to the soup. Reduce heat to low, cover, and simmer for at least 30 minutes, or until the pearl barley is tender.

**Prepare the Mushroom Dumplings (Knödel):** While the soup simmers, prepare the mushroom dumplings. In a small saucepan, melt 1 tablespoon of butter. Add minced garlic and chopped mushrooms and cook until softened and most of the moisture has evaporated, about 5-7 minutes. Remove from heat and set aside to cool slightly.

In a mixing bowl, whisk together flour and baking powder.

In a separate mixing bowl, whisk together the egg, milk, and remaining 1 tablespoon of melted butter.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Gently fold in the cooked mushrooms and chopped parsley. The batter will be thick.

**Cook the Dumplings:** Increase the heat under the simmering soup to medium-low. Drop spoonfuls of the dumpling batter into the simmering soup. Be careful not to overcrowd the pot; work in batches if necessary. Aim for about 1 tablespoon of batter per dumpling.

Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and have puffed up. Do not lift the lid during the first 10 minutes of simmering, as this can cause the dumplings to collapse.

**Serve:** Gently ladle the soup into bowls, ensuring each serving contains dumplings and barley. Garnish with additional fresh thyme or parsley, if desired. Serve hot.