| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Soups, *tabasco | 6 | Servings |
INGREDIENTS
| 6 | c | Water |
| 3/4 | c | Barley |
| 2 | ts | Salt |
| 2 | lg | Leeks; chopped |
| 2 | c | Cooked turkey; chopped |
| 1 | cn | (13 3/4 ounce) chicken broth; * see note |
| 2 | ts | TABASCO pepper sauce |
| 1/2 | c | Prunes; chopped |
| 1/4 | c | Fresh chopped parsley |
| Crusty French bread; optional |
INSTRUCTIONS
In 5-quart saucepan, over high heat, heat water, barley and salt to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender. Add leeks, turkey, broth, TABASCO sauce, prunes and parsley. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. If you like, serve with crusty French bread. Makes 6 servings. * Or 2 cups turkey broth, obtained by simmering leftover carcass in water to cover with herbs and chopped carrot, onion and celery rib until bones fall apart, about 2-3 hours. Nutritional information per serving: 227 Calories, 19 g protein, 2 g fat, 34 g carbohydrates, 1049 mg sodium, 46 mg cholesterol Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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