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PEA AND BARLEY SOUP 
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced

Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.

Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.

Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.

When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may

Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.

Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.

Makes 6 servings.

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