1/2 c. raw pearl barley
6 1/2 c. stock or water
1/2 to 1 tsp. salt
3-4 tbsp. Tamari
3-4 tbsp. dry sherry or wine
3 tbsp. butter
2 cloves minced garlic
1 heaping c. chopped onion
1 lb. fresh mushrooms, sliced
Freshly ground black pepper

Cook barley in 1 1/2 cups of the stock or water until tender (cook in soup kettle/pot). Add remaining stock or water, Tamari, and sherry or wine. Saute onions and garlic in butter. When softened, add mushrooms, and 1/2 teaspoon salt. When all is tender, add to barley.

Give generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat. Taste to correct seasoning.