1/2 c. raw pearled barley
6 1/2 c. chicken stock or water
1/2 tsp. salt
4 tbsp. dry soy sauce
4 tbsp. dry sherry
3 tbsp. butter
2 cloves minced garlic
1 c. chopped onion
1 lb. fresh mushrooms, sliced
1/4 tsp. pepper

In a large pot, cook the barley in 1 1/2 cup of the stock or water until tender. Add remaining stock or water, soy sauce and sherry.

Meanwhile, in a large frying pan saute the onions and garlic in butter. When they soften, add the mushrooms and salt. When all is tender add to the barley. Add pepper and simmer 20 minutes, covered, over very low heat. Add salt and pepper to taste.