1 lb. fresh mushrooms
4 tbsp. butter
1 c. chopped onion
1 clove garlic, finely chopped
2 cans (10 1/2 oz.) condensed beef broth
5 soup cans water
3 tbsp. tomato paste
3/4 tsp. salt
Pepper
Bay leaf
1/2 c. barley
1/4 c. chopped parsley
1 1/2 c. chopped celery
1 1/2 c. sliced carrots
1/4 c. dry sherry
1 pt. sour cream
Woods ear mushrooms (optional)

Chop pound mushrooms. In large saucepan melt 4 tablespoons butter. Add 1/2 of mushrooms with onion and garlic. Saute. Stir in broth, water, tomato paste, salt, pepper and bay leaf. Heat to boil. Stir in barley, wood ear mushrooms and sherry. Simmer 30 minutes. Add celery and carrots and cook covered for one hour. Serve in bowls with dollop of sour cream.

Note: Remove bay leaf before serving.