Instructions: Cut of root end of leeks, remove any wilted or bruised outer leaves and tips, then cut off (and save for stock) the green leaves about 2-3 inches above the white part. Slice in half lengthwise and thoroughly rinse under cold running water to remove any sand or dirt, slice thinly in half-moon shapes. Trim tough stems off shiitake mushrooms and fried or brown ends from the other mushrooms.

Wipe clean with a damp cloth of mushroom brush. Slice 1/4 inch thick.

Heat oil in a large saucepan, add garlic and saute 10 seconds. Add leeks, mushrooms, thyme and alt; stir well and saute until vegetables are wilted and volume is reduced by half. Add water or stock and barley. Bring to a simmer over high heat, reduce heat to low and simmer for 15-20 minutes. Add soy sauce for last 5 minutes of cooking time. Serve warm with black pepper and chopped fresh herbs.

Variation: If you have no barley, substitute 2 cups cooked brown rice or 2/3 cups raw oatmeal and use 1 1/2 cups extra liquid with oatmeal. Make this the night before and throw it in the crockpot in the morning on low so that it is hot and ready to serve when you are. Serve with crusty rolls and butter.

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