DELI STYLE MUSHROOM BARLEY SOUP

Deli Style Mushroom Barley Soup image

Provided by Carolyn Haas

Time 1h15m

Number Of Ingredients 14

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6 Tbsp unsalted butter
1 large onion, diced
3 clove garlic, minced
3/4 lb mushrooms, fresh, thinly sliced
2 stalk(s) celery, chopped (with leaves)
1 large carrot, diced
1/4 c chopped parsley
1 Tbsp flour
1 qt beef broth
3/4 c barley, rinsed
1/2 tsp dried thyme
2 tsp kosher salt
freshly ground pepper
1 Tbsp sherry (optional)

Steps:

1. Melt the butter in a large, heavy stockpot over medium-high heat. Add onions and sauté until softened and translucent. Add the garlic and sauté about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in flour until well blended. Stir in beef broth. Stir in the barley and oregano. Add salt, and pepper to taste.
2. Bring mixture to a boil, stirring frequently. Reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. You can add a little more water if soup is too thick. Adjust the seasoning, add sherry if using; sprinkle with the remaining parsley before serving.