1/4 cup olive oil
1 chopped onion (medium)
1 stalk chopped celery
2 chopped carrots
1 cup pearl barley
1 1/2 cups brown lentils (dry)
1 1/2 litres beef broth
1/4 teaspoon thyme (dried)
1 teaspoon parsley (dried)
1/4 teaspoon black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry
Heat the olive oil in a large pot over medium heat.
Add the onion and cook and stir until they are limp but not brown, around 5 minutes.
Mix in the celery and carrots and cook for another 5 minutes.
Stir in the barley and lentils so they are coated with oil and continue cooking until lightly toasted.
Pour in the beef broth and season with thyme, parsely, pepper, and bay leaf.
Bring to a boil.
Cover and simmer for 25 minutes over low heat.
Add button mushrooms and cover and cook for another 30 minutes, stirring occasionally.
Optional: Mix in sherry during the last 5 minutes.
Taste and season as needed before serving.