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Barley Soup

From Janet Peterman, October 1980

Prep
Cook
Serves 6people
Ingredients
1
stewing chicken
1
cup onion, chopped
2
tsps salt
8
cups water
1/2-2/3
cups barley
3/4
cup celery, diced
3/4
cup carrot, chopped
1
tsp thyme
1
bay leaf
salt and pepper to taste
Directions
1.
Disjoint chicken; place in large pot with onion, salt, pepper, bay leaf, and water. Simmer for 1 hour. Remove chicken and let cool. Add barley, vegetables and herbs to stock. Simmer for one hour. Skin and dice chicken meat and return to soup. Adjust seasonings to taste. Add more water if needed, up to 4 cups.
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