2 tbsp. butter
1 sm. onion, sliced
2 c. pearl barley
3 (10 3/4 oz.) cans beef broth
1/4 tsp. pepper
1 c. boiling water
1 lb. mushrooms, sliced

Saute onions in butter until transparent. Add barley and continue cooking until barley is lightly browned. Put in buttered 1 1/2 quart casserole. Just before baking bring broth to a boil. Add broth, pepper, water and mushrooms to barley and stir gently. Bake covered, 1 hour or until barley is tender. Add more water or broth if necessary. Serve immediately. Serves 10.