Cook the Book – Mushroom Barley Soup

Mushroom Barley Soup

3 tablespoons butter
2 cloves garlic, minced
1 large onion, chopped
1 pound sliced fresh mushrooms
1/2 cup pearled barley
6 cups chicken stock, vegetable stock, or water
1/3 cup tamari
1/3 cup dry sherry

Melt the butter in a medium sized stockpot over medium heat; add the onions and garlic and cook until the onions are translucent. Add the mushrooms and cook until tender. Add the remaining ingredients.  Bring the soup to a boil; reduce heat and simmer, uncovered, for about 20 minutes, until the barley is completely cooked. Serve.

Serves 6-8