mushroom barley souP
from Sharon Quintenz
1/2 cup raw pearled barley
7 cups stock (vegetarian, beef, chicken, or a mixture of beef & chicken)
1 heaping cup chopped onions (a little more is fine)
2 cloves minced garlic
3 T. butter
1 lb mushrooms, sliced
3-4 T. soy sauce (if Tamari, 3; if something like Kikkoman, 4))
6 T. dry sherry (you can use as few as 3 T and as much as 8 T)
fresh ground pepper
Cook barley in 1-1/2 cups stock until tender, about 25 minutes. Add remaining stock, soy sauce, and sherry. While the barley is cooking, sauté the onions and garlic in the butter. When onions are soft, add the mushrooms. When the mushrooms are cooked down, add to the barley and stock mixture. Simmer, covered, for 20 minutes on low heat. Add pepper as needed.
The soup is delicious immediately, and the flavor also improves if left in the refrigerator overnight.