Title: New brunswick barley soup
 Categories: Soups, Diabetic
      Yield: 6 Servings
 
           Stephen Ceideburg
  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.
  
  Posted by Stephen Ceideburg