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Name: Barley Broth with Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 oz Pot barley; 2 Chicken livers if available; 5 tb parsley Coarsley chopped; 1 sm knob butter; 1 Lemon; chicken meat * Cold cooked; 1 fat clove garlic; 1/4 lb Mushrooms; 2 1/2 pint chicken stock Good quality; 2 Leeks

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INGREDIENTS

2 oz Pot barley
2 Chicken livers ; if available
5 tb parsley ; Coarsley chopped
1 sm knob butter
1 Lemon
chicken meat ; * Cold cooked
1 fat clove garlic
1/4 lb Mushrooms
2 1/2 pint chicken stock ; Good quality
2 Leeks

Servings

INSTRUCTIONS

*Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain. Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly. When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly indeed so that the leaves fall into ribbony shreds. Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink within. Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasionally. Then add contents of the frying pan to the soup pan. Add the mushrooms and check seasoning. Put the chicken livers into a warmed soup tureen and crush with a fork to make a coarse paste. Add the finely chopped garlic, the lemon zest and most of the parsley. Pour on the piping hot soup, stir to mix well, sprinkle the rest of the parsley on top and serve. Note: If the soup is not served straight away, but allowed to get cold, the barley will go on swelling and softening; when reaheated the dish then seems more like a stew than a soup. I like it this way but you may prefer to lift out the grain and cool it down separately from the rest of the soup. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias

NOTES

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Barley Broth with Chicken

2 oz Pot barley
2 Chicken livers if available
5 tb parsley Coarsley chopped
1 sm knob butter
1 Lemon
 chicken meat * Cold cooked
1 fat clove garlic
1/4 lb Mushrooms
2 1/2 pint chicken stock Good quality
2 Leeks

*Note: The recipe calls for 1-2 chicken livers, if available, and "shreds  of cold cooked chicken meat, if available".    Grate the zest of the lemon very finely and reserve it. Put the barley into  a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to  the boil, cover and simmer for about 40 minutes until the barley is tender  with just a hint of bite to the centre of the grain. Add the chicken meat,  if used, to the pan towards the end of this time to heat it through gently  but thoroughly.    When the barley is nearly ready, slice the mushrooms thickly, and slice the  leeks (tender green parts as well as the white) very thinly indeed so that  the leaves fall into ribbony shreds. Cut the chicken livers, if available,  into 2 to 3 pieces and saute them briefly in the butter until crusty on the  outside but still pink within. Fry the mushrooms in the fat remaining in  the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes,  just shaking occasionally. Then add contents of the frying pan to the soup  pan.  Add the mushrooms and check seasoning.    Put the chicken livers into a warmed soup tureen and crush with a fork to  make a coarse paste.  Add the finely chopped garlic, the lemon zest and  most of the parsley. Pour on the piping hot soup, stir to mix well,  sprinkle the rest of the parsley on top and serve.    Note: If the soup is not served straight away, but allowed to get cold, the  barley will go on swelling and softening; when reaheated the dish then  seems more like a stew than a soup. I like it this way but you may prefer  to lift out the grain and cool it down separately from the rest of the  soup.    Source: Philippa Davenport in "Country Living" (British), February 1988.  Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 4

Calories: 202
Calories from Fat: 47 (23%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.1g
Cholesterol 151.8mg		47 %
Sodium 248.3mg		9 %
Potassium 583.4mg		15 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 22.3g
Protein 14.1g		20 %
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Calories per serving: 202

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