In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter as necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry, and barley, increase the heat to medium high and bring almost to a boil. Reduce the heat to medium-low cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering, if a thinner consistency is deired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refigerate overnight and rewarm over low heat- Tastes much better if prepared in advance and allowed to sit ovrenight in refigerator.
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