1 1/2 lb. fresh mushrooms, sliced
2 med. onions, chopped
8 tbsp. butter
1 3/4 c. medium pearl barley
4 c. chicken broth

In a skillet, saute mushrooms and onions in 4 tablespoons butter. Place mushrooms and onions into a 2 quart casserole. In skillet, saute barley in 4 tablespoons butter for about 10 minutes until light brown. Add barley to mushrooms. Pour broth over all. Bake. Cover for first half of bake time. Add more broth if mixture becomes too dry. Bake at 350 degrees for 1 to 1 1/2 hours. Serves 8.