New Brunswick Barley Soup

* Exported from MasterCook *

NEW BRUNSWICK BARLEY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 c Pearl barley, uncooked
1 md Onion, chopped
2 ts Poultry seasoning
1 t Salt
1/4 ts Pepper
1/4 ts Paprika
1 Bay leaf
1 c Sliced carrots
1/2 c Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tb 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 diced 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: 1/2 vegetable, 1 bread, 2 1/2 meat.

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

Posted by Stephen Ceideburg



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