Shirley's Mushroom Barley Soup

• ½ cup uncooked pearl barley
• 6½ cups water
• 2 tablespoons butter or margarine
• 1 med onion chopped
• 2 cloves garlic minced
• 1 lb mushrooms sliced
• 1 teaspoon salt
• 4 tablespoons soy sauce
• 4 tablespoons sherry
• black pepper to taste

Place barley and 2 c water in large saucepan. Bring to a boil, cover, and simmer until the barley is tender (20-30 minutes). Meanwhile melt butter in a skillet. Add onion and sauté 5 min over med heat. Add garlic, mushrooms, and salt. Cover and cook until everything is tender. Stir in soy sauce and sherry. Add the saute and all it's liquid to barley along with remaining water. Add pepper and simmer partially covered for 20 minutes over very low heat. Taste to correct seasonings. Serve with croutons or good crusty bread. Yield six 8 oz portions.