Sherried Barley Soup

Earthy, savory, and deeply satisfying, this is a mushroom and barley soup with real backbone. Chewy pearl barley and plenty of sliced mushrooms make it hearty enough to be a meal.

The depth comes from a couple of clever steps. After the mushrooms and onion are sauteed, you brown a flour roux right in their drippings, which adds a toasty, nutty richness and thickens the soup as it simmers.

Then a splash of sherry and a hit of Worcestershire deepen the savory, umami flavor, the kind of layered taste you don’t expect from such a simple pot.

Sauteing the mushrooms separately and stirring them back in near the end keeps them from disappearing during the long barley simmer, so they stay plump and meaty. Barley drinks up liquid as it sits, so just thin the soup with a little water when you reheat it.

Kitchen Tips

• Brown the roux properly for a toasty, nutty depth; pale flour won’t add the same flavor.
• Add the sauteed mushrooms back near the end so they stay plump instead of overcooking.
• Give the barley the full simmer, since pearl barley needs time to turn tender and chewy.
• Thin with water when reheating, as the recipe notes; barley keeps thickening the soup as it stands.

Variations

• Use vegetable broth to make it vegetarian.
• Add diced carrot and celery with the onion for a more classic vegetable-barley soup.
• Stir in a handful of fresh thyme or a splash of cream for richness.