14.5 oz. can chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
8 ounces sliced mushrooms
3 cloves garlic, minced
1-1/2 cups quick cooking barley
1/2 cup chopped chives

Mix chicken broth with enough water to equal 2 1/2 cups. Reserve.

In large skillet, heat butter and oil over medium high heat. Add onion. Cook, stirring, until softened, 5 minutes. Add mushrooms, 1/4 teaspoon each of salt and pepper. Cook until softened, 5 minutes. Add garlic during last 30 seconds of cooking time. Transfer 1/3 cup of the mixture to small bowl. Reserve.

Add barley to skillet, cook stirring, until browned 2 minutes. Add broth mixture. Bring to a boil. Reduce heat to medium low. Cover. Simmer until barley is tender, about 10 minutes. Stir in chives. Transfer to serving dish. Top with reserved mushroom mixture. Makes 4 servings.