1 1/4 c. barley, washed
1/2-1 lb. mushrooms, sliced
6 tbsp. butter
2 med. onions, chopped
2-3 cans beef or chicken broth
1 tbsp. dried parsley
Pepper to taste
Pimiento to garnish

Saute sliced mushrooms in 2 tablespoons butter until tender; remove. Add remaining butter and saute onion and barley until golden. Add mushrooms to barley with parsley and pepper. Put in 2 quart casserole. Add 1 1/2 cans broth. Cover tightly and bake 30 minutes at 350 degrees. Add 3/4 to 1 more can broth. Bake 30 to 45 minutes longer. Stir during baking and add more broth if necessary. Garnish with pimiento.