1. Heat water to steaming and add mushrooms. 2. Cover and let stand for at least 20 minutes until soft. 3. Strain, reserve broth and chop mushrooms. 4. Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes). 5. Add celery and carrots, cook 5 minutes. 6. Add mushrooms, cook 2 minutes. 7. Add Sherry and cook until almost evaporated. 8. Stir in mushroom broth (reserved liquid from soaking), stock & barley. 9. Simmer 30 minutes until almost tender. 10. Stir in thyme, salt & pepper. 11. Simmer 5 to 10 minutes until tender. 12. For Vegetarian use the Vegetable stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
