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