Mushroom Barley Soup

Makes 6-8 servings

Stephanie Kaufman

From the first annual “we’re snowed in so let’s have a soup party.”

ingredients

4 tablespoons butter
1 large onion, peeled and diced small
2 medium carrots, peeled and diced small
1 medium parsnip, peeled and diced small
1 1/2 teaspoons kosher salt, or to taste
1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
2 quarts (8 cups) beef stock (or vegetable stock), plus additional
1/2 cup pearled barley
1/4 cup dry sherry (optional)
Chopped flat-leaf parsley for garnish

1
In a large heavy pot over medium heat, melt the butter.
2
Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
3
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary.
4
Season with pepper and thyme and stir to combine.
5
Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil.
6
Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour.
7
Check the liquid level during simmering; if a thinner consistency is desired, add additional stock.
8
(May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.)
9
To serve, garnish with parsley.