You can choose between two types of
barley. Hulled barley is the most nutritious, since only the tough outer hulls
are polished off. Pearl barley is polished some more, so that the outer bran
layer is also scrubbed off. It's less nutritious, but more popular since it's
not as chewy as hulled barley and it cooks faster.
Try one of our soup recipes today..
1 (3 to 3 1/2-lb.) frying chicken, cut up
6 qts. water
1 1/2 C. barley (use 1/4 C. per quart water)
1 t. thyme
2 bay leaves
6 whole cloves
1 1/2 C. diced onions
1 1/2 C. diced celery
6 T. instant chicken bouillon
1 (16-oz.) pkg. frozen mixed vegetables
1 (8-oz.) pkg. medium noodles
Place fryer and next 8 ingredients in a large soup pot. Bring to a boil, lower
heat to simmer. Stir, cover and cook for 1 hour.
Remove chicken pieces with slotted spoon. Add frozen vegetables to soup, cook
for 10 minutes.
Cut up chicken pieces (skin if desired). Discard bones and return cut-up chicken
Add noodles and cook for 15 minutes more on simmer. Adjust seasonings to taste.
Serves 4 to 6.
-- "Soup's On" by June Ruopp