* Exported from MasterCook *

3rd-day Hearty Chicken Vegetable Soup

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large stewing hen
3 carrots -- scrubbed and cut in chunks
1 root end of whole celery stalk -- about 4 inches
long 1 cup parsley -- stems and leaves, tightly packed
1 large onion -- stuck with 4-5 whole cloves
2 tablespoons salt
2 teaspoon whole black peppercorns
1 teaspoon whole allspice berries
4 quarts water

4 tablespoons chicken fat -- removed from broth
2 cups onion -- 1/4" dice
2 cups carrots -- coarsely chopped
2 cups celery -- coarsely chopped
1 cup parsnips -- coarsely chopped
1 white turnip -- 1/2" cubes
4 garlic cloves -- minced
1 pound sliced mushrooms
1 small cabbage -- 1/2" chunks
1 1/2 Cups Pearled Barley
1/2 Cup Sercial Madeira
1 teaspoon marjoram
chicken stock

Combine all ingredients from the first group in large stockpot and bring
to boil. Skim and reduce heat to a slow simmer. Cook partially covered
for 3 hours.

Pour the broth through a large fine strainer. Save the chicken and de-bone
while it is still warm. Tear or cut meat into bite-size pieces and
reserve. Discard extracted vegetables. Taste and adjust for salt. Return
chicken to broth and refrigerate overnight.

The next day, remove all of the solid fat on the surface of the
refrigerated broth with a large spoon and reserve.

Combine chicken fat, onion, carrots, celery, parsnips, and turnip in
stockpot. Cook slowly, partially covered, until onions are transparent.

Add minced garlic and mushrooms and continue cooking until mushrooms have
given up their moisture.

Add cabbage, barley, Madeira, marjoram, and chicken stock and meat. Bring
to boil and reduce heat to a medium simmer. Cook, partially covered, 1«
hours or until barley is completely tender.

Cool and refrigerate soup overnight. Reheat soup for serving.

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--
Wayne Boatwright
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