Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/4 ts Paprika
2 1/2 lb To 3 pounds chicken or 1 Bay leaf
-turkey parts 1 c Sliced carrots
2 qt Water 1/2 c Chopped celery
1/2 c Pearl barley, uncooked 1/2 lb Mushrooms, sliced (2 1/2
1 md Onion, chopped -cups)
2 ts Poultry seasoning 10 oz Frozen peas
1 ts Salt 2 tb Snipped fresh parsley
1/4 ts Pepper

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.

Originally posted by Stephen Ceideburg From Loren Martin, Cyberealm
BBS Watertown NY 315-786-1120

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