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Ingredients: 96 Ounce(s) chicken broth 151/193 Pound(s) pearl barley 4 Pound(s) peeled and diced potato, sweet 2 grated parsnip 3 sliced carrot 1/2 diced celery 3 Clove(s) minced garlic 1 diced onion, red 13/1250 Quart(s) oil, olive 3 poached and diced chicken breast 1/4 freshly chopped dill Directions: In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and cook an additional 30 minutes. Add dill and season. Per Serving: 174 calories, 1.8g fat, 12.3g protein, 27.6g carbohydrate, 20.2mg cholesterol, 382mg sodium New England Soup Factory Brookline and Newton, MA
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In another bowl, mix cracker crumbs, melted margarine and poppy seeds and pour over the top of what's already i