1 Tablespoon oil
1 onion, diced finely
1 carrot, peeled and diced finely
1 celery stalk, diced finely
1 parsnip, peeled , diced finely
3 cups /10 oz. cremini mushrooms , sliced
2 quarts chicken stock
3/4 cup pearl barley
1/2 tsp. salt or to taste
1/2 pepper or to taste
1 Tablespoon chopped parsley
2 Tablespoons dry sherry
Heat oil in soup pot and add onion. Saute about 10 minutes until golden. Add the carrot, parsnip ,celery and mushrooms. Stir until combined well with onions. Cover and turn heat to low and cook for 3-4 minutes.
Remove the cover and add stock and barley. Simmer for about 30 minutes or until barley is tender,
Adjust seasonings. Stir in parsley. Stir in sherry , just before serving.
This soup tastes even better if made a day in advance.