1/2 c. raw pear barley
6 1/2 c. stock or water
1/2 - 1 tsp. salt (opt.)
3-4 tbsp. tamari (I use soy sauce)
3-4 tbsp. dry sherry (not cooking sherry, opportunity to go to liquor store)
3 tbsp. butter
2 cloves minced garlic
1 heaping c. chopped onion
1 lb. fresh mushrooms, sliced
Freshly ground black pepper

I use canned Swanson, College Inn Broth, approximately 4 cans, I add all of it.

Cook barley in 1 1/2 cups stock or water until tender (cover pan), this takes a while. Add remaining stock or water, tamari and sherry; saute onions and garlic in butter; when they soften add mushrooms. When mushrooms soften add everything to barley; give a generous grind of black pepper and simmer 20 minutes (covered pot at lowest heat).