Mushroom - Barley Soup

Mushroom - Barley Soup   Moosewood

Ingredients:

1/2 cup raw pearled barley

6 1/2 cups stock or water

1/2 to 1 teaspoon salt

3 to 4 tablespoons tamari

3 to 4 tablespoons dry sherry 

3 tablespoons butter

2 cloves minced garlic 

1 heaping cup chopped onion

1 pound fresh mushrooms sliced

freshly ground black pepper

Directions:

Cook the barley in 1 1/4 cups of the stock or water until tender.  Cook it right in the soup kettle.  Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter.  When they soften, add mushrooms and 1/2 teaspoon salt.  When all is tender, add the barley making sure to include the liquid the vegetables expressed while cooking.

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