2 c vegetable stock [I make with Better Than Bouillon Vegetable Base]
1 c barley
Cover and lower to a simmer. Cook until tender, about 25 to 30 minutes. [Check at 20 and 25 minutes. Barley will absorb most all of the water and begin to burn on bottom of pan if cooked too long!]
4 T [1/4 c] vegetable oil [I use olive oil]
2 c yellow onions, chopped [~10.5 oz chopped, ~11.5 oz whole unpeeled onion(s)]
1 t salt [I omit - I think tamari sauce provides enough saltiness]
1 bay leaf [I omit - if used, remove before serving]
1 1/2 # mushrooms [cleaned - OK to use water as well as brush], sliced [halve, then slice large mushrooms]
5 cloves garlic, sliced [I mince, ~2 T total]
1/4 t white pepper [I use black pepper]
6 c vegetable stock
1/4 c tamari sauce
1/2 c sherry.
Simmer for about an hour.
"Garnish with fresh dill, grind a generous amount of black pepper into the soup bowls and serve immediateldy"*
I garnish with greens on hand - chopped parsley, sliced scallion greens......
* Page 83