Categories: Main Dish, Mushrooms, Soup

Ingredients

• 1 1/2 cups sherry wine , divided
• 3 large garlic cloves , minced
• 3/4 cup chopped onion
• 1 lb mushroom , sliced (about 4 cups)
• 8 cups low sodium defatted chicken broth
• 2/3 cup barley
• 3 tablespoons soy sauce
• 1/4 cup chopped fresh parsley
• fresh ground pepper , to taste

Directions

1. Heat a soup pot; add a thin layer of sherry, and cook the garlic and onions over low heat, until the onions soften.

2. Continue to add the sherry as needed until the onions become translucent.

3. Cover the pan between stirrings.

4. Add the mushrooms and remaining sherry; cover and cook until the mushrooms are wilted and soft; stir once or twice.

5. Pour in the broth and add the remaining ingredients.

6. Simmer, covered, for 1 1/2 hours; taste and adjust seasonings, if needed.

7. Freezes well.

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