I love this soup. It is easy to prepare and freeze. It is very filling so can be served with a protein for dinner. This has been adapted from the "SPice and Spirit" Cookbook.

Mushroom Barley Soup
Oil for saute
2 onions, chopped
3 cloves garlic, minced
1 lb mushroom ,sliced or 2 cans mushroom
salt
pepper
4 Tablespoon sherry or any dry wine
3/4 cup barley
7 cup water
2-4 Tablespoon soy sauce

Directions:
In small pot, cook barley in 1 1/2 cups of the water (or stock), until tender
While cooking:
In a 3 qt pot saute onion and garlic in oil
When transparent, add mushrooms, spices and sherry.
Cook uncovered until mushrooms are soft
Add barley, soy sauce, and remaining water to vegetables.
Bring to a boil.
Simmer for 1/2 hour.
DONE