1 lb. fresh mushrooms
6 tbsp. butter
1 c. finely chopped onion
1 clove garlic, finely chopped
2 cans condensed beef broth
5 soup cans water
3 tbsp. tomato paste or ketchup
3/4 tsp. salt
Few twists freshly ground pepper
1 bay leaf
1/2 c. barley
1/4 c. chopped parsley
1 1/2 c. sliced celery and leaves
1 1/2 c. sliced carrots
4 tbsp. dry sherry
1 pt. sour cream

Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside.

In large saucepan, melt 4 tablespoons butter. Add the chopped mushrooms along with onions and garlic; saute 5 minutes. Stir in broth, water, tomato paste, salt, black pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour. Add parsley, celery, and carrots. Cook covered about 30 minutes longer until vegetables and barley are tender.

In medium skillet, melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes. Add to soup along with sherry. Ladle into bowls and top with a dollop of sour cream. Makes 2 quarts; 8 servings.