1/2 c. barley
6 1/2 c. stock
1/2 to 1 tsp. salt
3-4 tbsp. tamari
3-4 tbsp. dry sherry
3 tbsp. butter
2 cloves minced garlic
1 heaping c. chopped onion
1 lb. fresh mushrooms
Freshly ground black pepper

Cook barley in a cup and a half of stock until tender. Add remaining stock, tamari and sherry. Saute the onions and garlic in butter. When soft, add mushrooms (sliced or minced) and 1/2 teaspoon salt.

When all is tender, add to barley, being sure to include liquid from the vegetables. Add a generous grinding of black pepper and simmer 20 minutes, covered, over very low heat. Taste to correct seasoning.