Soup: United States – Thyme-Scented Roasted Mushroom-Barley Soup with Sherry

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 15 min

Ingredients

1 lb (450 g) cremini mushrooms, sliced
8 oz / 225 g mixed mushrooms (shiitake, oyster, or portobello), sliced
2 tbsp (30 ml) olive oil, for roasting mushrooms
1 tbsp (15 ml) olive oil, for soup base
1 tbsp (14 g) unsalted butter
1 / 4 tsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, minced
6 fresh thyme sprigs (or 1 tsp dried thyme)
1 bay leaf
1 / 2 cup (100 g) pearl barley, rinsed
1 / 3 cup (80 ml) dry sherry
6 cups (1.4 L) beef stock (or mushroom stock)
1 tsp Worcestershire sauce (optional)
1 tsp lemon juice or sherry vinegar, to finish
2 tbsp (8 g) chopped fresh parsley

Instructions

Heat oven to 425°F/220°C. Toss the mushrooms with 2 tablespoons olive oil, smoked paprika, a pinch of salt, and pepper. Spread on a sheet pan and roast until deeply browned and edges crisp, 18–22 minutes, stirring once.
Meanwhile, in a soup pot over medium heat, warm 1 tablespoon olive oil and the butter. Add onion, celery, and carrot with a pinch of salt; cook until softened and lightly golden, 6–8 minutes.
Stir in garlic and thyme; cook until fragrant, 30 seconds. Add the rinsed barley and the roasted mushrooms; cook 1 minute to toast slightly.
Deglaze with sherry, scraping up any browned bits. Simmer until nearly evaporated, 2–3 minutes.
Add beef stock and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook until barley is tender, 35–45 minutes, adding a splash of water if needed to maintain a brothy consistency.
Discard thyme stems and bay leaf. Season to taste with salt and pepper; stir in Worcestershire (if using) and the lemon juice or sherry vinegar to brighten.
Ladle into bowls and finish with chopped parsley. Optional: drizzle a little olive oil or swirl in a small pat of butter before serving.