| 1 | Melt butter in a 2-quart pot over medium heat on the stove. |
| 2 | Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. |
| 3 | Add the water and the ribs, increase heat to high and bring to a boil. |
| 4 | Boil, skimming the soup for 5 minutes. |
| 5 | Reduce the heat to low, cover and cook for 1 hour. |
| 6 | Add the barley and cook 20 minutes. |
| 7 | Add the sherry, thyme, salt and pepper and mushrooms. |
| 8 | Simmer an additional 15 minutes. |
| 9 | Michael roberts - prodigy guest chefs cookbook |
