3 Tbs. butter or margarine
1 large onion, thinly sliced
1 clove garlic, minced or pressed
6 cups regular-strength chicken broth, or purchased (one 49 1/2-oz. can)
1/4 cup pearl barley
1/8 tsp. anise seeds
3 small carrots, thinly sliced
2 medium-size oranges
2 cups shredded cooked chicken or turkey

1. Melt butter in a 3 to 4-quart pan over medium heat.

2. Add onion and garlic; cook, stirring, until onion is soft. Add broth, barley, and anise seeds.

3. Bring to a boil over high heat; reduce heat, cover, and simmer until barley is tender to bite (about 30 minutes). Add carrots; cover and continue to simmer until carrots are tender to bite (about 10 more minutes).

4. Grate enough peel from one orange to make 1/4 teaspoon; set aside. Then cut all remaining peel and white membrane from oranges; cut segments free and add to soup with reserved orange peel and chicken.

5. Cover and simmer until chicken is hot (about 5 more minutes).

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