| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pearl barley |
| 3 |
cn |
(10.75 oz) chicken broth; strained |
| 3 |
cn |
Water |
| 1 |
sm |
Onion; cut in fourths |
| 1 |
|
Carrot; cut into thirds |
| 1 |
|
Stalk celery; cut into 1" slices |
| 1 |
ts |
Thyme |
| 1 |
|
Bay leaf |
|
|
Freshly ground black pepper |
| 5 |
|
Carrots; sliced |
| 2 |
|
Stalks celery; sliced |
| 1/2 |
|
Zucchini; sliced |
| 1/2 |
c |
Onion; chopped |
| 2 |
c |
Fresh spinach; chopped |
INSTRUCTIONS
Place barley, chicken stock, onion quarters, carrot thirds, celery slices,
thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat,
cover, and simmer for about 1 hour or until barley is tender. Add sliced
carrots, celery, zucchini, and chopped onion and cook until tender. Add
spinach a few minutes before serving.
NOTES : A hearty soup that improves as it ages. Make it in the morning or
the night before so it will have time to thicken.
Recipe by: Choose to Lose
Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@earthlink.net>
on Dec 25, 1997
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