"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CHICKEN BARLEY SOUP, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darby Dunn
Added: Saturday, November 29, 2008


Chicken cooked in 2 qts. water, remove from water and chop
(Can use boneless, skinless chicken pieces or whole chicken which, of course, will have to be removed from bone, etc.)
(Boneless, skinless requires more bouillon cubes)
Strain broth, add bouillon cubes to enhance flavor of broth
Return chopped chicken to broth
1/2 tsp. poultry seasoning
1/2 tsp. sage
salt and pepper
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
chopped onions
1 cup barley

Simmer for 1 hour




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