Hearty Mushroom-Barley Soup

From Good Housekeeping

Get a head start by cooking the barley a day ahead, as in step 1; cool and refrigerate.

• 3/4 cup(s) barley
• 2 tablespoon(s) olive oil
• 3 medium celery stalks, sliced
• 1 large onion, chopped
• 1 1/2 pound(s) mushrooms, thickly sliced
• 2 tablespoon(s) tomato paste
• 14 1/2 ounce(s) beef broth (I use a vegan vegetable broth)
• 5 medium carrots, each cut lengthwise in half, then crosswise into 1/4-inch-thick slices
• 1/4 cup(s) dry sherry
• 1 1/2 teaspoon(s) salt
• fresh sage or other herb, for garnish

Directions

1. In 3-quart saucepan over high heat, heat barley and 4 cups water to boiling. Reduce heat to low; cover and simmer 30 minutes. Drain barley; set aside.
2. Meanwhile, in 5-quart Dutch oven or sauce pot over medium-high heat, heat olive oil. Add celery and onion; cook 8 to 10 minutes until golden, stirring occasionally. Increase heat to high; add mushrooms and cook 10 to 12 minutes until liquid evaporates and mushrooms are lightly browned, stirring occasionally.
3. Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add beef broth, carrots, sherry, salt, barley, and 4 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes until carrots and barley are tender. Garnish with fresh sage if you like.

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