Recipe - Barley- Mushroom Casserole

2 tablespoon Margarine
One fourth cup Diced onions
One fourth teaspoon Salt; (I think the salt is
not necessary)
1 cn (14 oz) cut or sliced up mushrooms
One half cup Barley
1 cn Chicken broth; (13 Three fourths oz)
or chicken broth powder to
taste

Source: Miriam of Givat Sharett contributed to the Connections English
monthly Beit Shemesh magazine

Melt margarine in 1&One half quart casserole. Add onions and cook until wilted.
Add broth to measuring cup and add liquid from mushrooms until total liquid
measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake
uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very
tightly and bake One half hour more. Notes: I always double this recipe. I am
generous with the onions, mushrooms and chicken powder flavoring and it
goes like wildfire.

Posted to JEWISHFOOD digest by Charles Rosenstein cr18@gezernet.co.il on
Oct 27, 1998, converted by MM_Buster v2.0l.