Barley Soup for the Innkeepe

Ingredient -

- 8 cups Chicken stock -- homemade
- 1 medium Onion
- 1 cup Celery -- chopped with leaves
- 20 milliliters Garlic clove -- peel & crush
- 1 cup Leeks -- cleaned & chopped
- 3/4 cup Pearl barley
- 2 cups Water -- cold
- 3 tablespoons Fresh Parsley -- chopped
- 2 tablespoons Fresh Coriander -- chopped
- 1/2 teaspoon Cumin -- ground, Salt, Pepper -- freshly ground

Preparation Method

Peel and slice the onion. In a 6-quart pot, place the chicken stock, onion, celery, garlic, and leeks. Bring to a boil and simer, covered, until vegetables are tender, about 20 minutes. Combine the barley and the water in a small saucepan. Bring to a boil and simmer, covered, 10 minutes.
Drain the barley and add to the pot of vegetables and stock. Simmer, covered, another 20 minutes. Add the parsley, coriander, and cumin, and simmer, uncovered, for 10 minutes, or longer for a thicker soup .

Salt and pepper to taste. Equivelent to the following Weight Watchers, Personal Choice Program

Exchanges: 1/2 bread, 1 veg., 55 optional calories