Recipe - Mushroom-Barley Soup

One half cup Uncooked barley
6 One half cup Water
1 tablespoon Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 pound Mushrooms, cut or sliced up
One half teaspoon Salt
3 tablespoon Soy sauce
3 tablespoon Dry sherry
Black pepper to taste

1) Place the barley and 1 One half 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). 2) Meanwhile, melt the margarine in a skillet. Add the
onions and saute' 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. 3) Add the saute' 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.