Moosewood Mushroom Barley Soup

1/2 cup pearl barley, raw
6 1/2 cups stock or 6 1/2 cups water
1/2 teaspoon salt
3 tablespoons tamari soy sauce
4 tablespoons dry sherry
3 tablespoons butter
2 cloves garlic, minced
1 cup onion, chopped
1 lb fresh mushrooms, sliced
fresh ground black pepper
Directions:

1
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
2
Add remaining stock or water, tamari and sherry.
3
Saute onions and garlic in butter.
4
When they soften, add mushrooms and 1/2 tsp salt.
5
When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
6
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
7
Taste to correct seasoning.