Mushroom soup is hard to resist, especially if it's made with wild mushrooms you've picked yourself. Add hearty barley and fragrant celery to it, make it so thick that the second is not needed!
Onions, celery, carrots cut into strips, garlic - slices. Steam barley in a water bath, 15 minutes.
Soak mushrooms in water for 20 minutes. Cut the meat into long pieces, fry in oil in a saucepan with a thick bottom, 3 minutes. Remove, fry vegetables in the same place, adding oil, 3-5 minutes.
Return the meat and mushrooms, pour the broth, bring to a boil. Reduce the fire to a minimum, add barley, mix, cook for 45-50 minutes.
For 5 min. Finally add sherry, thyme, salt and pepper. Let the soup brew for 15 minutes. Sprinkle with celery before serving.