1 c. barley
5 tbsp. butter
1/4 lb. mushrooms, chopped
1 sm. onion, chopped
3/4 tsp. caraway seed
1/2 tsp. marjoram
2 tbsp. parsley, chopped
2 (10 oz.) cans beef broth or chicken broth
Salt and pepper to taste

Place the beef and/or chicken broth in a 2 quart casserole. Put in a 350 degree oven while preparing other ingredients. Saute onion in 2 tablespoons butter until soft. Add barley and 2 tablespoons butter and stir until toasted lightly. Add remaining butter, mushrooms, caraway, marjoram and parsley. Saute until the mushrooms begin to sweat. Add barley mixture to the broth in the casserole and bake for 1 hour 15 minutes. Will serve 4-6 people.