<http://schema.org/recipeInstructions>
" In 3-quart saucepan over high heat, heat barley and 4 cups water to boiling. Reduce heat to low; cover and simmer 30 minutes. Drain barley; set aside. Meanwhile, in 5-quart Dutch oven or saucepot over medium-high heat, heat olive oil. Add celery and onion; cook 8 to 10 minutes until golden, stirring occasionally. Increase heat to high; add mushrooms and cook 10 to 12 minutes until liquid evaporates and mushrooms are lightly browned, stirring occasionally. Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add beef broth, carrots, sherry, salt, barley, and 4 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes until carrots and barley are tender. Garnish with fresh sage if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3930/hearty-mushroom-barley-soup-890/>