In a dry saucepan over medium heat, toast barley stirring often for about 3 min until starts to brown. Transfer to mixing bowl. In the same saucepan over medium heat melt butter. Add garlic and cook 1 min. Stirr in mushrooms and cook until tender about 3 min. Stirr in barley, stock,1/2 C water, salt, pepper and thyme. Bring to a boil over high heat. Reduce heat to med/low. Cover and simmeruntil barley is tender-30 to 35 min.