You are here: Home » Recipes » Mushroom Barley Soup Mushroom Barley Soup Recipe by Laraine PerriKitchen Tested Yield 8 servings A flurry of Parmesan adds a risotto-like finish to this anything but soupy soup Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 3 tablespoons unsalted butter8 ounces cremini mushrooms, chopped into ½-inch pieces3/4 cup pearled barley1 medium onion, finely chopped2 medium carrots, peeled and finely chopped1 large leek (white and light green parts only), halved leek, cut into halves lengthwise and thinly slicedv2 garlic cloves, finely chopped1 1/2 tablespoons all-purpose flour1/2 cup dry sherry1 (32-ounce) box reduced-sodium beef broth1/2 teaspoon coarse salt Freshly ground black pepper2 tablespoons chopped fresh dill1/4 cup freshly grated Parmesan cheese Instructions Melt butter in a large saucepan over medium heat. Add mushrooms; sauté until golden, about 10 minutes. Add barley and toast lightly, sautéing with mushrooms about 2 minutes. Add onion, carrots and leek; sauté until soft, about 10 minutes. Add garlic in the last minute. Stir in flour; cook 2 minutes. Add sherry; cook 1 minute. Pour in broth and 1½ cups water; bring to a boil. Reduce heat and simmer until barley is tender, about 40 minutes. Season generously with salt and pepper; stir in dill. Spoon into serving bowls, and top with Parmesan.