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.