*  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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