1/2 c  Uncooked barley
6 1/2 c  Water
1 tb Margarine
1    Medium onion, chopped
2    Garlic cloves, mince
1 lb Mushrooms, sliced
1/2 ts Salt
3 tb Soy sauce
3 tb Dry sherry
Black pepper to taste

1) Place the barley and 1 1/2 cups of the water in a large saucepan or a
Dutch oven. Bring to a boil, cover, and simmer until the barley is tender
(20 to 30 minutes). 2) Meanwhile, melt the margarine in a skillet. Add the
onions and saute for about 5 minutes over medium heat. Add garlic,
mushrooms, and salt. Cover and cook, stirring occasionally, until
everything is very tender – about 10 to 12 minutes. Stir in soy sauce and
sherry. 3) Add the saute with all its liquid to the cooked barley, along
with the remaining 5 cups of water. Grind in a generous amount of black
pepper, and simmer, partially covered, another 20 minutes over very low
heat. Taste to correct seasonings, and serve.