- 6 1/2 cups water
- 1/2 cup uncooked pearl barley
- 1/4 cup low sodium tamari
- 1/4 cup red wine
- 2 tbs. olive oil
- 2 cloves garlic, minced
- 2 large onions, chopped
- 1 pound fresh mushrooms, sliced
- Freshly ground black pepper
Add the barley and 1 1/2 cups of water in a large soup pot. Bring to a boil, then let simmer for about 10 minutes, until the barley has softened. Add the remaining water, tamari and red wine to the pot, and set the heat to medium/ medium high.
While the soup is cooking, sauté the garlic and onions in the olive oil until the onions are translucent. Add the mushrooms and continue to sauté until the mushrooms are tender; approximately 10-12 minutes.
Add the mushroom and onion mixture to the pot and mix well. Cover and let simmer on low heat for 30 minutes. The flavor will enhance if you make it a day before!