Instructions: In a large stock pot, combine potatoes, barley and stock. Bring to a boil over medium-high heat, then reduce heat to medium. Cook covered, 20 minutes, or until potatoes are very soft and barley is cooked.

While potatoes and barley are cooking, heat wine or apple cider and sherry if desired in a heavy soup pot. Saute onion 10 minutes, stirring frequently to avoid browning. Add mushrooms and garlic. Continue cooking over medium-high heat until mushrooms begin to exude moisture. Add potato-barley mixture. Heat through and add basil, parsley, cayenne and salt. serves 6-8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.