Mushroom Barley Soup Serves 6

Here is a lovely version of the classical mushroom barley soup. What makes this version so delicious is the use of butter, soy sauce and sherry. I include carrots as well. 

½ cup (120 ml) barley, rinsed

6 cups (1½ l) water

2 onions, chopped

2 cloves garlic, minced

3 tablespoons butter

1 pound (500 g) mushrooms, sliced

1 teaspoon salt

6 tablespoons soy sauce

½ cup (120 ml) medium dry sherry

2 carrots, halved lengthwise, then sliced crosswise

pepper

In a large pot, cook the barley in 2 cups (500 ml) of the water until tender, about 1 hour.

Sauté the onions and garlic in the butter. When they soften, add the mushrooms and the salt. Continue to sauté until the mushrooms are tender.

Stir the sauté into the cooked barley, then add the remaining 4 cups (1 l) water, soy sauce, sherry and carrots. Bring to a boil and simmer, covered, for  20 minutes.

Adjust taste by adding more soy sauce or sherry if necessary. Add pepper to taste.

ENJOY!