|Pearl barley||1 3⁄4 Cup (28 tbs)|
|Mushroom liquor and water||1 Cup (16 tbs)|
|Butter||1⁄4 Pound (1/2 Cup)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms/Button mushrooms||8 Ounce (2 Medium Cans, 4 Ounce Each)|
|Onions||2 Medium, chopped|
|Chicken broth/6 chicken bouillon cubes dissolved in 4 cups boiling water||4 Cup (64 tbs) (Regular Strength)|
Melt half the butter in a heavy frying pan.
Pour in the barley and cook slowly until it turns a golden brown, stirring frequently; spoon into a large buttered casserole.
Put 2 tablespoons more of the butter into the frying pan; add chopped onions and saute until clear; add to the barley.
Melt the remaining 2 tablespoons butter; add drained mushrooms and saute for 5 minutes; add to barley and onion.
Add enough water to reserved mushroom liquor to make 1 cup liquid and combine with the chicken stock.
Pour 2 cups of the liquid over the barley.
Cover tightly and bake 45 minutes in a 350° oven; add 2 more cups of liquid and stir; bake, covered, another 45 minutes.
Stir in remaining cup of liquid and bake, covered, 30 minutes longer.
Add almonds when you stir in the last cup of liquid.