A hearty and flavorful soup perfect for cozy evenings.
Cook the barley in half of the water in a soup pot until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Add the remaining water, soy sauce, and sherry to the cooked barley.
Mix well to distribute the flavors evenly.
Sauté the onions and garlic in butter in a separate pan until softened.
Cook over medium heat to avoid burning the garlic.
Add the mushrooms and salt to the pan and cook until tender.
The mushrooms will release their juices; use this to enhance the soup's flavor.
Transfer the sautéed vegetables and their juices to the soup pot with the barley.
Ensure all the juices from the pan are added for maximum flavor.
Season with black pepper and simmer the soup covered for 20 minutes on low heat.
Stir occasionally to prevent sticking and blend the flavors.
Taste and adjust the seasoning as needed before serving.
Serve hot with a garnish of fresh herbs if desired.
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