Mushroom-Barley Soup - cooking recipe

Ingredients

1/2 lb. raw pearl barley
6 1/2 c. beef stock
1/2 tsp. salt
3 to 4 Tbsp. tamari or soy sauce
3 to 4 Tbsp. dry sherry
3 Tbsp. butter
2 cloves minced garlic
1 heaping c. chopped onion
1 lb. fresh mushrooms, sliced
freshly ground black pepper

Preparation

Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender.
Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.