Mushroom Barley Casserole
|Minced onion||1⁄2 Cup (8 tbs)|
|Pearl barley||1 Cup (16 tbs) (Uncooked Medium Variety)|
|Boiling chicken/Beef consomme||3 Cup (48 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic salt||To Taste|
Saute onion in 3 tablespoons of butter until soft, but not brown.
Stir in barley; cook over medium heat for 3 to 5 minutes, or until barley begins to brown.
Add boiling consomme very slowly (barley will sizzle).
Cook, covered, over lowest possible heat until barley has absorbed the liquid and is tender, 45 minutes to 1 hour, depending on the quality of the barley.
Fifteen minutes before barley is cooked, saute mushrooms in remaining butter until barely tender.
Season with salt, pepper, and garlic salt; add to barley.
Cook until barley is done.