There's something undeniably inviting about a hearty bowl of mushroom-barley soup. This winter warmer, complete with meaty cremini mushrooms and wholesome barley amidst a tasty beef broth, is designed to take the edge off the cold. You'll be happily surprised to discover that this filling dish takes a mere 40 minutes to whip up, making it a go-to choice for those nippy afternoons and late nights.

Opt for pearl barley to cut down on preparation time; having been stripped of its outer bran and husk, there's no need to pre-cook it. Instead, it's tossed directly into the broth. This approach not only simplifies the process but also thickens the soup. Allow the ingredients to simmer together over half an hour, just right to soften the vegetables and fully cook the barley. If you prefer hulled barley, it'll take approximately double the time to cook, so you might want to cook it separately to avoid overly soft vegetables.

The mushrooms you opt for – be it cremini or white button mushrooms or a blend of both – define the flavor of the soup. Harvested at varying maturity stages, these mushrooms belong to the same species, albeit with considerable differences. White mushrooms are noticeably younger, translating into a gentle flavor and delicate texture. Cremini mushrooms, often known as "baby bellas," are matured until brown, bringing with them a more robust, dense texture and heightened umami taste.

To effectively enhance the flavor of the soup, a high-quality beef broth is crucial. If you want to raise the bar on complexity, add a twist by caramelizing the onions or sautéing the vegetables separately before they join the nearly cooked barley. It's a great platform for added flavor, such as garlic, rosemary, thyme, or a bay leaf. And why not a dash of salt and pepper?

Interestingly, the flavor of this mushroom-barley soup develops over time when made in advance. It'll keep well in the refrigerator for up to four days, or you can freeze it for later consumption. And let's not forget - a glass of light-bodied, fruity Beaujolais is the perfect partner to this comforting dish!

To prepare, mix 6 cups of defatted beef stock or low-sodium broth, a thinly sliced carrot, celery rib, chopped small onion, 3/4 pound thinly sliced cremini or white button mushrooms, and 1/2 cup barley in a large saucepan. Season with salt and pepper, and bring it all to a boil. Then reduce the heat and cook uncovered for up to 30 minutes until barley and vegetables are tender. Adjust seasoning if needed. Ladle the soup into bowls, sprinkle with parsley, and serve.