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1/2 c. butter
1 1/2 c. quick cooking fine
pearl barley
1 medium onion, chopped
1/2 c. slivered almonds
1 (2 oz.) pkg. dehydrated
onion soup
2 cans chicken broth
1 (3 oz.) can drained
mushrooms or 1 c. fresh
1 (5 oz.) can water chestnuts,
drained and sliced

Heat butter in saucepan; add barley and onion and saute
only until a light golden color. Add almonds, dry onion soup
and chicken broth. Saute mushrooms a few minutes in a little
butter and add to barley along with water chestnuts and liquid
drained from canned mushrooms. Stir well, turn into casserole;
cover and bake at 350 degrees for 1 hour, adding more liquid if
necessary. May be prepared a day or two ahead of time and
refrigerated before baking. Leftovers freeze well and taste
even better reheated. Yield: 10 servings.

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