6-8 servings; 1 ¼ hours to prepare.

• ½ cup raw pearled barley
• 6 ½ cups stock or water
• ½ - 1 tsp salt
• 3 - 4 Tbs tamari
• 3 – 4 Tbs dry sherry
• 3 Tbs butter
• 2 cloves minced garlic
• 1 heaping cup chopped onion
• 1 pound (500gms) fresh mushrooms, sliced
• Freshly ground black pepper

Cook the barley in 1 ½ cups of the stock or water until tender.  (Cook it right in the soup kettle.)  Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter.  When they soften, add mushrooms and ½ tsp salt.  When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.  Taste to correct seasoning.