Turk-a-leekie soup

Yield: 6 Servings

Measure Ingredient
6 cups Water
¾ cup Barley
2 teaspoons Salt
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
\N \N 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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