1/2 c Raw pearled barley
6 1/2 c Stock or water
1/2 ts Salt; up to 1
3 tb Tamari; up to 4
3 tb Dry sherry; up to 4
3 tb Butter
2 Cloves garlic; minced
1 c (heaping) onion; chopped
1 lb Fresh mushrooms; sliced
Freshly ground black pepper
Takes 1-1/4 hours to prepare.
Cook the barley in 1 1/2 c 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 ts salt. When all is tender, add to barley, being
sure to include the liquid the vegetables expressed while cooking.
Give it a generous grinding of black pepper and simmer 20 minutes,
covered, over the lowest possible heat. Taste to correct seasoning.
