1/2 c. butter
1 1/2 c. quick cooking barley (can be soaked overnight)
1 med. onion, chopped
1/2 c. slivered almonds
2 oz. pkg. dehydrated onion soup mix
2 c. chicken broth
3 oz. can drained mushroom slices liquid reserved OR 1 c. fresh mushrooms, sliced
5 oz. can water chestnuts, drained and sliced

Heat butter in saucepan, add barley and onion and saute until a light golden color. Add almonds, soup mix and chicken broth. Saute mushrooms a few minutes and add to barley along with water chestnuts and liquid from canned mushrooms. Stir well, turn into casserole, cover and bake at 350 degrees for 1 hour adding more liquid if necessary. The casserole can be frozen or made 1-2 days ahead and refrigerate before baking.