Title: Barley Soup for the Innkeeper (Vpfk48b)
Categories: Diet Soup Grain
Yield: 6 Servings
| 8 | c | Chicken stock, homemade |
| 1 | md | Onion, yellow |
| 1 | c | Celery; chopped with leaves |
| 2 | cl | Garlic; peel & crush |
| 1 | c | Leeks; cleaned & chopped |
| 3/4 | c | Pearl barley |
| 2 | c | Water; cold |
| 3 | tb | Parsley, fresh; chopped |
| 2 | tb | Coriander, fresh; chopped |
| 1/2 | ts | Cumin, ground |
| | | Salt |
| | | Pepper, freshly ground |
Peel and slice the onion. In a 6-quart pot, place the chicken stock, onion,
celery, garlic, and leeks. Bring to a boil and simer, covered, until
vegetables are tender, about 20 minutes. Combine the barley and the water
in a small saucepan. Bring to a boil and simmer, covered, 10 minutes. Drain
the barley and add to the pot of vegetables and stock. Simmer, covered,
another 20 minutes. Add the parsley, coriander, and cumin, and simmer,
uncovered, for 10 minutes, or longer for a This recipe was taken from "The
Frugal Gourmet Choice Program Exchanges: 1/2 bread, 1 veg., 55 optional
calories