8 c chicken or vegetable broth
1/2 c pearl barley, rinsed and drained
1/2 c diced (1/4") carrots
1 T chopped fresh tarrage or 1 t dried tarragon, crumbled
3 T olive oil
1 c diced (1/4") onion
2 t finely minced garlic
10 oz. white mushrooms (stems removed), wiped clean with a damp paper towel and cut into quarters
6 oz fresh shitake mushrooms (stems removed), wiped clean with a damp paper towel and cut into 1" pieces
Salt, to taste
Freshly ground black pepper, to taste
3 T dry sherry
4 T chopped fresh flat-leaf parsley

8 c chicken or vegetable broth 1/2 c pearl barley, rinsed and drained 1/2 c diced (1/4") carrots 1 T chopped fresh tarrage or 1 t dried tarragon, crumbled 3 T olive oil 1 c diced (1/4") onion 2 t finely minced garlic 10 oz. white mushrooms (stems removed), wiped clean with a damp paper towel and cut into quarters 6 oz fresh shitake mushrooms (stems removed), wiped clean with a damp paper towel and cut into 1" pieces 3 T dry sherry 4 T chopped fresh flat-leaf parsley

1. In a large, heavy soup pot, combine the broth, barley, carrots and tarragon; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the barley is just tender but not mushy, about 30 minutes.
2. Heat the oil in a nonstick skillet over medium heat. Add the diced onion and cook, stirring occasionally, until wilted, about 10 minutes. Add the minced garlic and cook 3 minutes longer. Add all the mushrooms, raise the heat to medium-high and cook, stirring, for 10 minutes. Add this mixture to the soup pot. Season with salt and pepper to taste. Cook the soup for 20 minutes.
3. Stir in the sherry and parsley, then adjust the seasonings. Serve hot