Step 1Heat oil in large heavy pot over medium-high heat and saute onion, celery and carrots, stirring occasionally, until tender, about 10 minutes. Add mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes.
Step 2Add stock, soy sauce, barley, thyme and Sherry. Reduce heat to low, cover partially and simmer gently 45 minutes. Season with salt and pepper to taste. To serve, ladle into heated soup bowls.