In a large pot, simmer, covered, until just tender
(about 10 to 15 minutes; pearl barley cooks more quickly):
3/4 cup barley (i.e. whole barley, or pearl barley), rinsed
2 cups veg. stock or water
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While barley is simmering, in a pan, sauté until soft:
1 T. olive oil or butter (or a combination)
1 1/4 cups chopped yellow onions
2 garlic cloves, minced
Add, and continue to sauté:
2 cups white button mushrooms, sliced medium thin pieces
(about 8 to 10 ounces)
pinch of salt
Remove pan from heat when mushrooms are somewhat reduced in size and tender (about 8 minutes).
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When barley is ready, add the vegetable mixture to the soup pot.
Add:
4 1/2 cups water or veg. stock
2 T. dry sherry
2 T. tamari (optional add 1/2 T. more after soup has cooked)
1 med. carrot, diced
8 to 10 twists of freshly ground black pepper
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Cover pot, and simmer about 20 minutes, until barley is very tender.
Let cool on stove, covered.
The barley will continue to absorb water. You can add a bit more water, but not too much because a lot will dilute the flavour.
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