Mushroom Barley Soup

Fresh white mushrooms are used in this version of a traditional winter
soup, but feel free to bolster the flavor by incorporating your
favorite fresh or dried wild mushrooms. A splash of sherry added at
the last moment brings this humble dish up to a whole new level. This
soup will mellow and deepen in flavor if it is prepared a day ahead.
It will also thicken slightly; to adjust the consistency, add a little
water or additional broth and reheat.

Makes 8 servings

Ingredients:

1 tablespoon vegetable oil
1 onion, finely diced (about 1 1/4 cups)
1 carrot, finely diced (about 1/3 cup)
1 celery stalk, finely diced (about 1/2 cup)
1 parsnip, finely diced (about 1/3 cup, optional)
3 cups sliced white mushrooms (about 10 ounces)
2 quarts chicken broth
3/4 cup pearl barley
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon chopped parsley
2 tablespoons dry sherry or sherry wine vinegar (optional)

Preparation:

Heat the oil in a soup pot over medium heat. Add the onion and cook,
stirring frequently, until golden brown, about 10 minutes.

Add the carrot, celery, parsnip (if using), and mushrooms. Stir well
to combine with the onion. Cover the pot and cook over low heat for 3
to 4 minutes.

Remove the cover and add the broth and barley. Bring to a simmer and
cook until the barley is tender, about 30 minutes.

Season the soup to taste with salt and pepper. Stir in the parsley.
Stir in the sherry or vinegar just before serving (if using). Serve in
heated bowls.