Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F). Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 425 (53%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 29.3g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 121.5mg||37 %|
|Sodium 337mg||12 %|
|Potassium 370.5mg||10 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 70.9g|
|Protein 12g||17 %|
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Calories per serving: 809
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