2 medium onions
1/2 pound fresh mushrooms or 1 can
1/4 pound butter or margarine
1 3/4 cups Pearl barley
1-quart rich chicken stock


Start oven at 350-degrees.  Chop onions coarsely, slice mushrooms thin.  Cook mushrooms gently in 2 tablespoons butter 4-5 minutes.  Lift out of the pan, add remaining butter to pan and cook onions until soft.

Pour in barley and cook slowly, stirring until golden brown.  Add mushrooms and pour on 1 3/4 cups stock (use bouillion if not stock).  Cover tightly and bake 30 minutes.  Taste for seasonings and pour in another 1 3/4 cups stock.  Bake 30 minutes longer, then if barley looks dry add more stock.  Bake 10-30 minutes longer according to the texture of barley.  Do not overcook.  

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