Hearty Mushroom-Barley Soup

In 3-quart saucepan, combine barley and 4 cups water; heat to boiling over high heat. Reduce heat; cover and simmer 30 minutes. Drain. Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add celery and onion; cook, stirring, until golden, about 10 minutes. Increase heat to high; add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, 10 to 12 minutes. Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add barley, carrots, broth, sherry, salt, and remaining 4 cups water; heat to boiling. Reduce heat; cover and simmer until carrots and barley are tender, 20 to 25 minutes. Makes about 12 cups or 10 first-course servings. Nutritional information is based on one serving.