| 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
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