0
(0)
CATEGORY CUISINE TAG YIELD
Meats Canadian Poultry, Soups 6 Servings

INGREDIENTS

1 c Sliced carrots
1/2 c Sliced celery
1/3 c Pearl barley
4 c Cubed cooked turkey
1/2 c Corn kernels
Salt and pepper
2 tb Chopped fresh parsley
1 Onion, chopped
2 Carrots, chopped
1 Bay leaf
10 Peppercorns
1/4 c Parsley stalks
1 Turkey carcass
8 c Water
1 cn (10 oz.) chicken stock
1 cn (19 oz.) tomatoes

INSTRUCTIONS

BROTH
BROTH:  In stockpot, combine onion, carrots, bay leaf, peppercorns,
parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil.
Reduce heat and simmer for 2 1/2 hours. Strain.
In clean stockpot, combine strained turkey broth, carrots, celery and pearl
barley; simmer for 30 minutes or until barley and vegetables are tender.
Add turkey and corn; cook for 1 minute or until heated through. Season with
salt and pepper to taste.  Ladle into bowls; garnish with parsley. Makes 6
servings.  Typed in MMFormat by cjhartlin@email.msn.com Source: The
Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 9, 1999

A Message from our Provider:

“Jesus: Because only the best will do”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?