| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups, Diabetic |
6 |
Servings |
INGREDIENTS
|
|
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 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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