Recipe - New Brunswick Barley Soup

Stephen Ceideburg
2 One half pound To 3 pounds chicken or
turkey parts
2 qt Water
One half cup Pearl barley, uncooked
1 md Onion, chopped
2 teaspoon Poultry seasoning
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Paprika
1 Bay leaf
1 cup Sliced carrots
One half cup Chopped celery
One half pound Mushrooms, cut or sliced up (2 1/2
cups)
10 ounce Frozen peas
2 tablespoon Snipped fresh parsley

Combine chicken, water, barley, onion, poultry seasoning, salt, pepper,
paprika and bay leaf in large kettle or Dutch oven. Bring boil. Cover,
reduce heat and simmer until chicken is tender, about minutes. Remove
chicken from broth. Cool chicken; remove meat from bones and dice. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring
occasionally. Return minced chicken to soup mixture with peas and parsley;
cook until heated through.

Per serving (based on 8 servings): 206 calories (43 percent from protein,
35 percent from carbohydrate, 22 percent from fat), grams protein, 18 grams
carbohydrate, 5 grams fat, 57 milligrams cholesterol, 410 milligrams
sodium.

Exchanges: One half vegetable, 1 bread, 2 One half meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini