| 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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