New brunswick barley soup

Yield: 6 Servings S

Ingredients:

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 ts 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

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. 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