1/4 c. barley
1 c. stock
1/2 c. onion, chopped
1 1/2 tbsp. butter
1 clove garlic, crushed
1/2 lb. fresh mushrooms, sliced
2 c. stock
1 1/2-2 tbsp. soy sauce
2 tbsp. sherry

Cook barley in 1 cup stock for 30-40 minutes, until soft. Saute onion in butter until soft, add garlic and mushrooms and saute about 5 minutes more. Add saute mixture to barley in pot along with 2 cups stock, soy sauce, and sherry. Simmer over very low heat for 20 minutes. Serves 4.