1/2 c. butter
2 c. barley, uncooked
1 med. onion, chopped
1/2 lb. fresh mushrooms (or 8 oz. canned)
2 (5 oz.) cans sliced water chestnuts
4 c. chicken broth
2 env. dry onion soup mix

Saute barley (uncooked) and onion in butter until onions are transparent. Add mushrooms and saute another 5 minutes. Heat chicken broth and dry soup mix. Combine all ingredients in a 3 quart casserole. Cover and bake for approximately 1 hour at 350 degrees. Stir occasionally.