New brunswick barley soup Recipe

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New brunswick barley soup

Artist:	_	Yield:	6
Categories:	Low-calorie, Soups & Stews	Rating:	0
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Ingredients:

		Stephen Ceideburg
2 1/2	lbs	To 3 pounds chicken or
		-turkey parts
2	quart	Water
1/2	cup	Pearl barley, uncooked
1	med	Onion, chopped
2	tsp	Poultry seasoning
1	tsp	Salt
1/4	tsp	Pepper
1/4	tsp	Paprika
1		Bay leaf
1	cup	Sliced carrots
1/2	cup	Chopped celery
1/2	lbs	Mushrooms, sliced (2 ?/td>
		-cups)
10	oz	Frozen peas
2	tbsp	Snipped fresh parsley

Procedures:

1	Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or dutch oven.
2	Bring boil.
3	Cover, reduce heat and simmer until chicken is tender, about minutes.
4	Remove chicken from broth.
5	Cool chicken; remove meat from bones and dice.
6	Add carrots, celery and mushrooms to broth.
7	Cover; simmer 20 minutes, stirring occasionally.
8	Return diced chicken to soup mixture with peas and parsley; cook until heated through.
9	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.
10	Exchanges: ?vegetable, 1 bread, 2 ?meat