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Ingredients: 1/2 Cup(s) Uncooked barley 6 1/2 Cup(s) Dried Thyme 1 Tablespoon(s) Margarine 1 Medium onion, chopped 2 Garlic cloves, mince 1 Pound(s) Mushrooms, sliced 1/2 Teaspoon(s) Dried basil leaves 3 Tablespoon(s) Black pepper to taste Directions: 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.
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