1/2 c Uncooked barley
6 1/2 c Water
1 T Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 lb Mushrooms, sliced
1/2 t Salt
3 T Soy sauce
3 T Dry sherry
Black pepper to taste 1) Place the barley and 1 1/2 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.