Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, celery, carrots, garlic, mushrooms, 2 tsp salt, and 1/4 tsp pepper to the pot and cook, stirring often, for about 5 minutes.
Stir in the water and barley and bring to a boil.
When the water begins to boil reduce heat to medium-low. Place a lid on the pot and simmer, stirring occasionally, until barley is tender, about 30 minutes.
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