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Creamy Mushroom Soup

1 to 2 tablespoons vegetable oil
2 cups chopped onions
2 tablespoons minced garlic, optional
1/4 cup uncooked pearl barley
1/4 teaspoon ground nutmeg
1 1/2 pounds white mushrooms, wiped clean, stems trimmed
8 cups vegetable broth
1/4 cup sherry
1/2 cup coarsely chopped flat-leaf parsley
salt and pepper, to taste
thyme, to taste

Reserve 8 mushroom caps for garnish; chop the remainder.

Place oil in a large heavy pot over medium-low heat. Add onions
and garlic. Cook for 10 minutes stirring occasionally. Add barley
and nutmeg. Cook for 1 minute, stirring.

Add chopped mushrooms, broth and sherry. Bring soup to a boil,
reduce to a simmer and cook for 40 minutes. Add parsley and cool
soup lightly.

Puree soup, in batches, in a food processor or blender until very
smooth. Return to the pot; season with salt and pepper.

Warm soup gently. Thinly slice reserved mushroom; set aside.
Serve soup hot, garnished with sliced mushrooms.

Serves 6.

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