Mushroom-Barley Soup

2 tablespoons olive oil

2 cloves garlic, finely chopped

2 ribs celery, finely chopped

2 medium carrots, finely chopped

1 large yellow onion, finely chopped

1 1/2 pounds mixed mushrooms

1/4 cup sherry 

8 cups beef stock

1/2 cup pearl barley

2 teaspoons thyme leaves

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper, to taste

1/2 cup finely chopped parsley

Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.

Serves 4 to 6.

From Saveur, with some changes