preparation

1. Preheat the oven to 350°F. In a 3-quart casserole dish, combine the barley, onion soup mix, and water.

2. In a small nonstick skillet, melt the butter over medium heat and sauté the mushrooms 3 to 5 minutes or until tender. Add to the barley mixture. Cover the dish tightly with a lid or foil. Bake for 1 to 1 1/4 hours or until the barley is tender and the liquid is absorbed.