In a large pot over medium heat, add olive oil followed by the diced onions, minced garlic, thyme, and rosemary.  Stir and cook for 10-15 minutes until onions are translucent and soft.  Add the diced carrots and celery and cook for another 10 minutes.

Add the diced potatoes, cooked barley, and chicken stock.  Take the stems off of the button mushrooms and add the caps to the pot.  These will mimic the stones in the soup.  You can dice the stems and add it to the soup.  Simmer for 20-25 minutes.