Instructions

1. In a large, heavy-bottomed pot, heat oil over medium heat. Add the onion, carrot, celery and a pinch of kosher salt. Sauté for 5 minutes.
2. Remove portobello stems and, with a damp cloth, wipe tops clean and dice (you should have 4 cups). Add garlic and diced mushrooms to the pan and cook for an additional 3 minutes, stirring occasionally.
3. Sprinkle mixture with flour and cook for 3 minutes, stirring. Stir in the stock and barley and bring to a boil.
4. Reduce heat and simmer for 35 minutes. Add sherry, if desired, and simmer an additional 5-10 minutes until barley is tender. Season with freshly ground pepper and kosher salt, if needed. Stir in minced parsley and serve.