Ingredients:2 tablespoons olive oil1 cup finely chopped onion1 cup finely chopped carrots1 cup finely diced celery2 cloves garlic, mincedSalt and pepper8 ounces sliced mushrooms1/2 teaspoon dried thyme1/2 teaspoon dried oregano2/3 cup quick-cooking barley6 cups chicken or vegetable stock2 tablespoons dry sherry (optional)2 tablespoons chopped flat leaf parsley (optional)Directions:Heat oil in a large soup pot. Cook onion, carrots, and celery for a few minutes until they just start to soften. Add garlic and mushrooms and cook another minute stirring often. Season with salt and pepper. Add dried herbs, barley, and stock. Bring to a boil, then reduce heat, and simmer for 10 to 15 minutes or until barley is tender. Stir in sherry if desired. Serve in bowls with parsley on top.
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