Recipe - Barleycorn Bread

One half cup Pearl barley
3 cn (10.75 oz) chicken broth;
strained
3 cn Water
1 small Onion; cut in fourths
1 Carrot; cut into thirds
1 Stalk celery; cut into 1"
slices
1 teaspoon Thyme
1 Bay leaf
Freshly ground black pepper
5 Carrots; cut or sliced up
2 Stalks celery; cut or sliced up
One half Zucchini; cut or sliced up
One half cup Onion; chopped
2 cup Fresh spinach; chopped

Place barley, chicken stock, onion quarters, carrot thirds, celery slices,
thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat,
cover, and simmer for about 1 hour or until barley is tender. Add cut or sliced up
carrots, celery, zucchini, and chopped onion and cook until tender. Add
spinach a few minutes before serving.

NOTES : A hearty soup that improves as it ages. Make it in the morning or
the night before so it will have time to thicken.

Recipe by: Choose to Lose

Posted to MCRecipe Digest V1 #971 by Carol Taillon taillon@earthlink.net
on Dec 25, 1997