New Brunswick Barley Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	To 3 pounds chicken or - turkey parts
2		Water
1/2 cup	118ml	Pearl barley - uncooked
1 cup	62g / 2.2oz	Onion - chopped (medium)
2 teaspoons	10ml	Poultry seasoning
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Paprika
1		Bay leaf
1 cup	110g / 3.9oz	Sliced carrots
1/2 cup	55g / 1.9oz	Chopped celery
1/2 lb	227g / 8oz	Mushrooms - sliced (2 1/2
10 oz	284g	Frozen peas
2 tablespoons	30ml	Snipped fresh parsley

Recipe Instructions

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.

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

Source:
Nettie Smith

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