A comforting and flavorful soup featuring a medley of mushrooms and wholesome barley.
Prepare the vegetables by dicing the onion, celery, and carrot into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a large pot, melt the butter over medium heat and sauté the diced vegetables until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Add the chopped mushrooms and minced garlic to the pot and cook until the mushrooms release their moisture.
Cooking the mushrooms thoroughly enhances their flavor.
Pour in the sherry wine and cook until it has mostly evaporated.
Deglazing the pot with wine adds depth to the soup's flavor.
Add the barley, thyme, and enough water to cover the ingredients. Bring to a boil, then reduce to a simmer.
Simmering gently allows the barley to cook evenly and absorb the flavors.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Adding fresh herbs at the end brightens the dish and enhances its aroma.
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