Mushroom-Barley Soup

• 1/2 cup pearl barley uncooked
• 6 1/2 cups water
• 1 tablespoon margarine
• 1 medium onions chopped
• 2 each garlic cloves minced
• 1 pound mushrooms sliced
• 1/2 teaspoon salt
• 3 tablespoons soy sauce, tamari
• 3 tablespoons sherry dry
• 1 x black pepper

1. Place the barley and 1 1/2 cups of the water in a large saucepan or a Dutch oven.
2. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
3. Meanwhile, melt the margarine in a skillet.
4. Add the onions and saute for about 5 minutes over medium heat.
5. Add garlic, mushrooms, and salt.
6. Cover and cook, stirring occasionally, until everything is very tender - about 10 to 12 minutes.
7. Stir in soy sauce and sherry.
8. Add the saute with all its liquid to the cooked barley, along with the remaining 5 cups of water.
9. Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat.
10. Taste to correct seasonings, and serve.

pearl barley, water, margarine, onions, garlic, mushrooms, salt, soy sauce, sherry dry, black pepper

Taken from recipeland.com/recipe/v/mushroom-barley-soup-34966 (may not work)