Mushroom-Barley Soup

Directions

Place the barley and 1½ cups of the water in a large saucepan or a Dutch oven.

Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).

Meanwhile, melt the margarine in a skillet.

Add the onions and sauté for about 5 minutes over medium heat.

Add garlic, mushrooms, and salt.

Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes.

Stir in soy sauce and sherry.

Add the sauté with all its liquid to the cooked barley, along with the remaining 5 cups of water.

Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat.

Taste to correct seasonings, and serve.