1/2 c. butter
1 c. quick cooking fine pearl barley
1 (2 oz.) pkg. dry onion soup
2 c. chicken broth or bouillon
1 (3 oz.) can drained mushrooms slices (reserve liquid)
1 (5 oz.) can drained water chestnuts, sliced

Melt butter in saucepan. Add barley and saute only until a light golden brown. Add onion soup and chicken broth. Saute mushrooms in a little butter. Add to barley along with water chestnuts and mushroom liquid. Stir well, cover and bake at 350 for 1 hour, adding more chicken broth if needed. May prepare days ahead. Freeze leftovers.