Cook in soup kettle until tender:

1/2 c. raw pearled barley
1 1/2 c. stock or water

Add to soup pot:

4 c. stock or water
3-4 tbsp. tamari (soy sauce)
3-4 tbsp. dry sherry

Saute until softened:

3 tbsp. butter
1 c. chopped onion
2 cloves minced garlic

Add to skillet and saute until tender:

1 lb. fresh mushrooms, sliced
1/2 tsp. salt

Put all in soup pot. Add plenty of black pepper. Simmer 20 minutes, covered, over low heat.