Barley Soup for the Innkeeper

Recipe By     :  "The Frugal Gourmet Celebrates Christmas" by Jeff Smith.
Serving Size  : 6    Preparation Time :0:00
Categories    : Low-Cal                          Soups
                Ww                               **Edited

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          Chicken stock -- homemade
   1      medium        Onion
   1      cup           Celery -- chopped with leaves
  20      milliliters   Garlic clove -- peel & crush
   1      cup           Leeks -- cleaned & chopped
     3/4  cup           Pearl barley
   2      cups          Water -- cold
   3      tablespoons   Fresh Parsley -- chopped
   2      tablespoons   Fresh Coriander -- chopped
     1/2  teaspoon      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 thicker soup
. Salt and pepper to taste.

                            Golden Barley Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           uncooked pearl barley
   1      cup           canned garbanzo beans -- drained
   2      cups          fat-free broth -- or to taste
   1 1/2  cups          acorn squash seeded -- peeled
                        and cubed
     1/3  cup           chopped onion
     1/2  teaspoon      ground cumin
     1/3  cup           uncooked old-fashioned rolled oats
   2      tablespoons   nutritional yeast flakes
                        (available in natural foods stores)
                        or salt -- to taste
     1/4  cup           minced fresh parsley

Combine barley, garbanzo beans, 2 cups broth, squash and   
onion in heavy soup pot. Bring to a boil. Reduce heat;     
simmer over medium-high heat until barley is soft and      
squash is tender, about 15 minutes. (Mixture will be very  
thick.)Ladle soup into blender and puree. Return to soup   
pot and add cumin, oats and yeast flakes. Bring to a boil. 
Reduce heat; simmer, covered, 10 minutes. Add more broth if
thinner soup is desired. Garnish with parsley.             
Yield: 6 servings.

                            Green Barley Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables
                **Edited

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter
   2      cups          Celery w/leaves -- chop fine
     1/2  cup           Green onions -- chop fine
   1      quart         Chicken broth
   3      cups          Water
   1      cup           Pearl barley
                        Salt

Melt butter over medium heat in 3- to 4-quart pot. Add celery and green onions.
Stir about 3 minutes, until vegetables are tender. Add chicken broth and water.
Stir to blend. Stir in pearl barley. Cook over medium-low heat about 20 minutes,
stirring occasionally. Season to taste with salt. If barely is puffed and tender, it is done.
Remove and serve hot. 139 cal.

         Iron-Rich: Barley Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   1                    Onion -- chopped
   3      cups          Mushrooms -- sliced
     3/4  cup           Pearl barley
   6      cups          Stock - veg or chicken
   2                    Bay leaves
     1/4  teaspoon      Pepper
   3      cups          Potatoes -- diced
   1 1/2  cups          Carrots -- diced
     1/2  cup           Parmesan, freshly grated -- or
                        shredded
     1/4  cup           Fresh parsley -- chopped

In large sauce pan, heat oil over medium heat; cook onion, stirring often,
for 2-3 minutes or until softened. Add mushrooms; cook, stirring often,
for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute.
Add stock, 2 cups of water, bay leaves and pepper; bring to boil.
Reduce heat to medium-low; simmer, covered, for 1 hour.

Add potatoes, carrots and salt to saucepan; return to boil. simmer ove
r medium-low heat for 30 minutes or until vegetables are tender.
Remove and discard bay leaves.

Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and parsley.

Per serving:
calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate [g] 50 source of fibre:
very high source of iron: good

          New Brunswick Barley Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        To 3 pounds chicken or -- turkey parts
   2      quarts        Water
     1/2  cup           Pearl barley -- uncooked
   1      medium        Onion -- chopped
   2      teaspoons     Poultry seasoning
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Paprika
   1                    Bay leaf
   1      cup           Sliced carrots
     1/2  cup           Chopped celery
     1/2  pound         Mushrooms -- sliced (2 1/2

  10      ounces        Frozen peas
   2      tablespoons   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.

                            Yogurt-Barley Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Butter
   1      teaspoon      Olive oil
   1      large         Yellow onion(s) -- finely chopped (1 cu
     3/4  cup           Barley -- soaked overnight in
   1      quart         Water
   4      cups          (to 5 cups) -- chicken stock
   3      cups          Yogurt
   1      large         Egg
     3/4  cup           Flat-leaf parsley -- finely chopped
     1/2  cup           Mint -- finely chopped
                        Salt

1. In a large, heavy, nonreactive saucepan, melt 3 tbs butter in the
olive oil over moderate heat. Add the onion and cook until very soft, about 7 minutes.

2. Drain the barley, then rinse and drain again. Add it to the saucepan
with 4 cups of chicken stock. Bring to a simmer and cook over low heat
until the barley is tender, about 50 minutes.

3. In a medium bowl, whisk the yogurt with the egg until smooth.
Stir it into the soup. Cook over low heat for 10 minutes; do not boil.
Add more stock if the soup is too thick.

4. Meanwhile, in a small skillet, melt the remaining 1 tbs butter over moderate heat.
Add the parsley and mint and cook until wilted, about 1 minute
. Stir the herbs into the soup and simmer for 2 minutes to blend the flavors.
Season with salt. Serve warm or cold.

Can be refrigerated for up to 5 days.
Reheat carefully over very low heat to avoid curdling the yogurt. Thin with more chicken stock if desired.