In a large Dutch oven, heat extra virgin olive oil over medium-high heat until it shimmers. Add the mushrooms and cook for about 5 minutes, until they soften and brown a bit. Remove the mushrooms from the pot and set them aside.

In the same pot, add a bit more extra virgin olive oil. Add the onions, celery, and carrots. Cook for 4 to 5 minutes over medium-high heat, seasoning with salt and pepper.

Next, add the bay leaves, minced garlic and ground cumin. Cook for about 1 minute, stirring.

Pour in 3 cups of broth and add the pearl barley. Bring the mixture to a rolling boil for 5 minutes, then reduce the heat. Cover the pot and let it simmer over low heat for about 30 minutes, or until the barley is tender and cooked through. Add more broth as needed.

Return the cooked mushrooms to the pot and stir to combine. Cook for another 5 minutes, until the mushrooms are thoroughly warmed. You can save a few mushrooms to decorate the dish later. Taste for salt and pepper and adjust seasoning if necessary.

Finish with fresh chives and a squeeze of lime juice. Serve in bowls and enjoy!