Turkey-Barley Soup Recipe

Ingredients

6 cup Turkey or chicken broth
1 cup Turkey, diced cooked
1 cup Pearl barley
1 Onion, chopped
2 Celery, stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 tsp Dry thyme
1/4 tsp Dried marjoram
1/4 tsp Ground black pepper
2 tbsp Chop.fresh parsley (2ts.dry)


Directions

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.


Servings: 6 servings

 

 

Turkey-Barley Soup Recipe brought to you by Recipe Ideas


Categories: Diabetic; Soups/Stews; Vegetables; Crockpot


The History of Recipes

Recipes as a concept can be found far back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just primitive hieroglyphic recipes for preparing food.

In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated.

Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also tells us how the chefs of Roman times used many spices, including some familiar names such as thyme, rue and dill.

Later on, we find a couple of recipe books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that we all know today, but instead descriptions of the types of food on the menues of the wealthy.

Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a torrent in recipe manuscripts, most of which are kept safe in academic collections.

By the advent of the twentieth century, cookbooks were highly popular mostly due to higher levels of literacy, people having more leisure time and having more disposable income.

The introduction of the TV gave us TV cooks and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this web site.

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We hope you enjoy this Turkey Barley Soup recipe.

 


Turkey-Barley Soup Recipe, one of many tasty recipes brought to you by Recipes Ideas




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