Ingredients
| 2 Cup |
fine, quick pearled barley |
| 1 |
medium onion, chopped |
| 1 Cup |
slivered almonds, toasted |
| 1/2 Cup |
butter, divided |
| 1/2 Pound |
fresh mushrooms, sliced (or 8 ounces canned) |
| 2 |
5-ounce cans water chestnuts, drained and sliced |
| 4 Cup |
chicken broth |
| 2 |
dry onion soup mix envelopes |
Instructions
Sauté dry barley, onion and almonds in 6 tablespoons butter until barley is golden. If using fresh mushrooms, sauté separately in 2 tablespoons butter until starting to brown and liquid is absorbed. Add to barley mixture. If using canned mushrooms, drain, adding liquid to chicken broth; then add mushrooms and water chestnuts to barley mixture. Heat chicken broth and onion soup mix until soup mix is dissolved. Combine all ingredients; pour into a 3-quart casserole bowl. Cover and bake at 350 degrees for 1 hour, stirring mixture once during baking time.
