Yield: 4 Servings
|¼ cup||Diced onions|
|¼ teaspoon||Salt; (I think the salt is not necessary)|
|1 can||(14 oz) sliced mushrooms|
|1 can||Chicken broth; (13 3/4 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&½ 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 ½ 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 JEWISH-FOOD digest by Charles Rosenstein <cr18@...> on Oct 27, 1998, converted by MM_Buster v2.0l.