Cook barley in stock until tender, then add 4 1/2 cups water or stock, soy sauce and sherry.
Heat oil in a frypan and saute onion and garlic gently until onion is transparent. Add mushrooms and cook until tender. Add to barley, sprinkle with paprika, then cover and simmer for 20 minutes on low heat.
Season to taste. Serve with a dollop of light sour cream or cream if desired.