1/2 c. butter, divided
2 c. fine quick pearled barley
1 med. onion, chopped
1 c. slivered almonds, toasted
1/2 lg. fresh mushrooms, sliced or 8 oz. canned
2 (5 oz.) cans water chestnuts, sliced, drained
4 c. chicken broth
2 envelopes dry onion soup mix

Saute' dry barley, onion and almonds in 6 tablespoons butter until barley is turning golden. If using fresh mushrooms, saute' in 2 tablespoons butter. Add to barley mixture. Heat chicken broth and onion soup mix until soup mix is dissolved. Combine all ingredients; pour into 3 quart baking dish. Cover and bake at 350 degrees for 1 hour stirring once during baking time. Yield: 10 servings.