---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Beef and Barley Soup
  Categories: Diabetic, Soups/stews, Beef, Lamb
       Yield: 8 Servings
  
     1/2 lb Stewing lamb or beef;               2 lg Carrots; diced
       6 c  Water;                              2    Leeks; sliced white
 part
       1    Bay leaf;                                -- only
     1/4 ts Whole black peppercorns;            1    Onion; finely
 chopped
     1/2 c  Pot or pearl barley;                1 c  Diced rutabaga or
 turnip;
       2    Stalks celery; diced                     Parsley; chopped
  
   Cut meat into 3/4 cubes; trim and discard fat.
   
   In large saucepan or soup kettle, combine meat, water, bay leaf, and
   peppercorns; bring to boil. Reduce heat, cover and simmer for 1 hour,
   skimming off foam occasionally.
   
   Meanwhile, in small saucepan, cover barley with water. Bring to boil.
 Rinse
   and strain. Add to soup pot with celery, carrots, leeks, onion, and
   rutabaga; bring to boil. Reduce heat and simmer for about 30 minutes
 or
   until barley is tender.
   
   Ladle into soup bowls or tureen. Garnish with parsley.
   
   8 servings/serving size: 1/8 recipe
   
   NOTE: Some cookbooks may refer to this as barley broth. It is a
   full-bodied, economical medley of vegetables, bits of meat, and barley
 that
   makes a great, satisfying meal on its own.
   
   NOTE: Beef and Barley Soup (Scotch Broth -- British)
   
   PERSONAL NOTE: Used leftover turkey after Thanksgiving.  I am sure all
 the
   good Brits will forgive me...:-))))
   
   Food Exchanges per serving: 1 STARCH + 1 VERY LEAN MEAT; CAL: 106;
 TOTAL
   FAT: 2g; SATURATED FAT: 1g; CHOL: 18mg; SOD: 35mg; POT: 257mg; CARB:
 15g;
   PRO: 8g;
   
   Source: World-Class Diabetic Cooking
   
   Brought to you and yours via Nancy O'Brion and Clan
  
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