1 pound fresh mushrooms, rinsed and drained
6 tablespoons margarine
1 cup finely chopped onion
1 clove garlic, minced
2 cans beef broth
5 soup cans water
3 tablespoon tomato paste or ketchup
3/4 teaspoon salt
pepper to taste
1 bay leaf
1/2 cup barley
1/4 cup chopped parsley
1-1/2 cups sliced celery and leaves
1-1/2 cups sliced carrots
4 tablespoons dry sherry
1 pint sour cream

Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In large pan melt 4 tablespoons margarine, add chopped mushrooms, onion and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt and pepper, bay leaf. Heat to boiling. Stir in barley; reduce heat, cover and simmer one hour. Add parsley, celery, carrots; cover and cook about 30 minutes longer until vegetables and barley are tender. In medium skillet melt remaining 2 tablespoons margarine. Add remaining sliced mushrooms and sauté 5 minutes. Add to soup along with sherry. Ladle into large soup bowls and serve with a dollop of sour cream. Makes 8 servings.