Mushroom Barley Soup

I wonder if I can get Chris to try this.  He eats far more mushrooms than he did when we first met.  I love mushrooms, I always have.  For a lot of people, the texture is offensive...not for me.

3/4 C. pearl barley
1 1/2lbs. mushrooms
5 medium carrots
2 tbsp. olive oil
3 medium celery stalks, sliced
1 large onion, chopped
2 tbsp. tomato paste
2 14.5oz. cans beef broth
1/4 C. dry sherry
Fresh oregano leaves for garnish
Crusty bread

In a 3qt. sauce pan heat barley and 4 C. water to boiling over high heat.  Reduce heat to low. Cover; simmer 30 minutes.  Drain.

Meanwhile, cut mushrooms into thick slices.  Cut carrots lengthwise in half, then crosswise into 1/4 inch thick pieces.  In a 5qt. Dutch oven, heat olive oil over medium high heat.  Add celery and onion and cook, stirring occasionally, 8 to 10 minutes, until golden brown.  Increase heat to high, add mushrooms and cook, stirring occasionally, 10 to 12 minutes, until all liquid evaporates and mushrooms are lightly browned.

Reduce heat to medium high; stir  in tomato paste and cook, stirring for 2 minutes.  Add beef broth, carrots, sherry, barley, and 4 cups of water; heat to boiling over high heat.  Reduce heat to low; cover and simmer 20 to 25 minutes, until carrots and barley are tender.  Garnish and serve hot, with crusty bread.