New Brunswick Barley Soup

Description
Contributed by Stephen Ceideburg
 * Makes 8 servings

Ingredients

 * 2½ lbs to 3 pounds chicken or turkey parts
 * 2 quart water
 * ½ cup pearl barley, uncooked
 * 1 medium onion, chopped
 * 2 tsp poultry seasoning
 * 1 tsp salt
 * ¼ tsp pepper
 * ¼ tsp paprika
 * 1 bay leaf
 * 1 cup sliced carrots
 * ½ cup chopped celery
 * ½ lbs mushrooms, sliced (2½ cups)
 * 10 oz frozen peas
 * 2 tbsp snipped fresh parsley

Directions

 * 1) Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or dutch oven.
 * 2) Bring boil.
 * 3) Cover, reduce heat and simmer until chicken is tender, about minutes.
 * 4) Remove chicken from broth.
 * 5) Cool chicken; remove meat from bones and dice.
 * 6) Add carrots, celery and mushrooms to broth.
 * 7) Cover; simmer 20 minutes, stirring occasionally.
 * 8) Return diced chicken to soup mixture with peas and parsley; cook until heated through.

Nutritional information
Per serving :
 * 206 calories (43% from protein, 35% from carbohydrate, 22% from fat) | 18g carbohydrate | 5g fat | 57mg cholesterol | 410mg sodium.
 * Exchanges: ½ vegetable | 1 bread | 2½ meat