Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Chicken Stock |
| 1 cup | Bite-size cooked Chicken mea |
| 1 x | Small Onion, sliced in rings |
| 1 x | Rib Celery, chopped |
| 1 x | Sm Parsnip, sliced thin |
| 1 cup | Pearl Barley |
| 1 x | Small strip Kombu * |
| 1 teaspoon | Dried basil |
| ¼ teaspoon | Ground white Pepper |
| 1 dash | Salt (opt.) |
| ¼ cup | Shredded carrot (opt) |
* Available in health stores, it make beans and peas more digestible.
Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carrot if desired. Note: Barley soup can be a soothing and digestible meal for convalescents. Omit the chicken to make it easier to eat. This soup is rich in protein, carbohydrates, and fiber.