Instructions: Heres a wonderful recipe that appeared recently in Cooking Light. It also called for 1 c water to be added with the broth-I left it out. The original recipe called for 1 sprig thyme instead of the fresh basil that I used, and it called for 3/4 cup thinly sliced leek instead of the green onions. Either way, I think youll like this recipe. [Deb]

Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.

Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes.

Remove from heat. Stir in parsley and cheese.

Yield: 9 servings, 1 cup
each.

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