Mushroom-Barley Soup - cooking recipe

Ingredients

1/2 c. raw pearled barley
6 1/2 c. water
1/2 to 1 tsp. salt
3 to 4 Tbsp. tamari (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 pepper

Preparation

In
soup
kettle cook barley in 1 1/2 cups of the water until tender.
Add
the
remaining stock or water, tamari and sherry. In a separate pan
saute onions and garlic in butter. When they soften, add
mushrooms
and 1/2 teaspoon salt.
When all
is tender, add to
barley,
being
sure
to
include
the liquid. Add a generous grinding of black pepper and simmer 20 minutes, covered, over the
lowest
possible
heat.\tTaste
to correct seasoning.