Chicken barley soup.
In a 3- to 4-quart pan, melt the butter over medium heat. Add onion and garlic; stir until onion is limp. Add broth, barley, and anise seed. Cover and simmer until barley is tender to bite, about 30 minutes.
Cut carrots into 1/4-inch slices and add to broth; continue simmering, covered, until carrots are tender to bite, about 10 minutes longer.
Grate enough peel from oranges to make 1/4 teaspoon. Cut peel and white membrane from oranges and cut segments free. When carrots are done, add orange peel, orange segments, and chicken. Simmer, covered, until chicken is hot, about 5 minutes longer. Garnish with parsley. Serves 4.
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|Date:||Jan 1, 1984|
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