INGREDIENTS
1/4 cup
olive oil
1
medium onion, chopped
1
stalk celery, chopped
2
carrots, chopped
3/4 cup
pearl barley
3/4 cup
dry brown lentils
1/3 cup
dried porcini mushrooms, rinsed
2 qt
low-sodium beef broth
1/4 tsp
dried thyme
1 tsp
dried parsley
1/4 tsp
freshly ground black pepper
1
bay leaf
4 cups
sliced button mushrooms
1 tbsp
dry sherry (optional)