|2 larges||Leeks; chopped|
|2 cups||Cooked turkey; chopped|
|1 can||(13 3/4 ounce) chicken broth; * see note|
|2 teaspoons||TABASCO pepper sauce|
|½ cup||Prunes; chopped|
|¼ cup||Fresh chopped parsley|
|Crusty French bread; optional|
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@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998
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