Recipe for Barley-Mushroom Casserole


1/4 cup butter or margarine
1 medium onion; peeled and chopped
1/2 lb mushrooms, fresh; cleaned
1 & sliced
1 cup barley, pearled
2 1/2 cup beef bouillon; hot
1 salt and pepper; to taste


Melt butter in a heavy saucepan; saute onion in butter until tender. Add mushroom; saute 4 mins. Stir in barley and add hot bouillon. Season with salt and pepper. Mix well. Cook over low heat, tightly covered, until barley is tender and liquid is absorbed, about 1 hour. Serves 6.

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