Mushroom Barley Soup

mushroom barley soup
mushroom barley soup

2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely diced celery
2 cloves garlic, minced
Salt and pepper
8 ounces sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2/3 cup quick-cooking barley
6 cups chicken or vegetable stock
2 tablespoons dry sherry (optional)
2 tablespoons chopped flat leaf parsley (optional)


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.