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Title: New Brunswick Barley Soup
Categories: Soups, Diabetic
      Yield: 6 servings
 
  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
 
  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.






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