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Mushroom Barley Stew Recipe

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This recipe for Mushroom Barley Stew, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp butter, melted
1/4 c chopped onion
3 oz. can chopped mushrooms
1/2 c medium barley
10-1/2 oz. can condensed chicken broth (undiluted)

Optional additions: 
2/3 c pine nuts or slivered almonds
2/3 c dried apricots, diced
1/2 c golden raisins

Directions:
Directions:
Add enough water to the chicken broth and mushroom juice to equal 2 cups.  Put all ingredients into 2 qt casserole dish and stir well.  Bake uncovered at 350 for one hour.  Cover tightly and bake 30 minutes longer.

I particularly like apricots and pine nuts in this recipe. Also, I usually quadruple the recipe and put it in my crock pot for 4-5 hours or until all the liquid is absorbed.

Personal Notes:
Personal Notes:
Janet brought this dish the first time Grandma Fern and Aunt/Mom Linda met her. Nathan organized a potluck lunch at his apartment one Sunday in 2000. Janet remembers dumping her plate of food on Grandma Fern and on Nathan's couch. When she worried about the couch, Janet heard Grandma say what we've all heard so many times: "It's only things."

Afterwards, Grandma said to Nathan “What about Janet as a wife candidate?” The rest is history. 

Janet remembers what Grandma said about the couch; Grandma and Linda remember the barley stew. We are all glad for each step that brought Janet into our family.

 

 

 

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