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Heat a splash of olive oil in a large pan over medium-high heat. Add the barley and toast for 2–3 minutes until fragrant.
Toss in the onion, mushrooms, garlic, and a pinch of salt. Sauté until the veggies soften.
Stir in the white beans, stock, nutritional yeast, and fresh thyme sprigs. Cover, reduce to medium heat, and simmer for 10 minutes (stir occasionally).
Once the liquid is absorbed, remove the thyme sprigs, season with extra salt if needed, and top with fresh thyme leaves.