Stephen Ceideburg
  2 1/2 lb To 3 pounds chicken or

           -turkey parts
      2 qt Water

    1/2 c  Pearl barley, uncooked

      1 md Onion, chopped

      2 ts Poultry seasoning

      1 ts Salt

    1/4 ts Pepper

    1/4 ts Paprika

      1    Bay leaf

      1 c  Sliced carrots

    1/2 c  Chopped celery

    1/2 lb Mushrooms, sliced (2 1/2

           -cups)
     10 oz Frozen peas

      2 tb 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.
  From the Oregonian's FOODday, 1/5/93.
  Posted by Stephen Ceideburg