1/2 lb. mushrooms
4-5 tbsp. butter
1 lg. onion
1 c. pearl barley
2 c. broth

Slice mushrooms and saute them and onions in butter until soft. Add barley and brown lightly. Pour into buttered casserole. Pour 1 cup broth over barley in casserole and cover. Bake at 350 degrees for 25- 30 minutes.

Uncover. Add second cup of broth; sprinkle with toasted almonds and continue baking until liquid is absorbed.