Mushroom Barley Soup - cooking recipe

Ingredients

1/2 c. raw, pearled barley
6 1/2 c. stock or water
1/2 to 1 tsp. salt
3 to 4 Tbsp. tamari
3 to 4 Tbsp. dry sherry
3 Tbsp. butter
2 cloves garlic, minced
1 heaping c. onions, chopped
1 lb. fresh mushrooms, sliced
freshly ground pepper

Preparation

Cook barley in 1 1/2 cups stock or water until tender.
Add remaining stock, tamari and sherry.
Saute onions and garlic in butter.
Add mushrooms and salt.
When cooked tender, add to barley mixture, including liquid from cooking.
Add generous grinding of pepper.
Simmer 20 minutes, covered, on the lowest possible heat.
Taste to correct seasoning.