Mushroom Barley Soup (Low Glycemic)

*Button Mushrooms, 16 oz (sliced)
*Pearl Barley raw, .75 cup
Onions, raw, 1 medium (diced)
Garlic, 3 cloves (minced)
Celery, raw, 1 stalk, large (chopped)
Vegetable Broth, 8 cup (or broth of your choice)
Olive Oil, 1 tbsp
Thyme, ground, 1 tsp
Parsley, dried, 1 tsp
Carrots, raw, 1 cup, chopped
Bay leaf, 1 whole
black pepper, 1/4 tsp.
*Holland House Sherry Cooking Wine, 2 tbsp

1. Heat the olive oil in a large pot over med heat. Add the onion; cook and stir until the onions are limp, but not brown, about 5 min. Mix in the celery and carrot; cook for another 5 min. Stir in the barley so they are coated with oil.

2. Pour in the veg broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the mushrooms, cover and continue cooking for another 30 min, stirring occasionally. Mix in sherry during the last 5 min. Taste and adjust seasoning if needed before serving.