Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Cloves garlic; mashed |
| 1½ \N | Onions; chopped |
| ¼ cup | Vegetable oil |
| 2¼ teaspoon | Ground cumin |
| ½ cup | White wine |
| 4 cups | Chicken broth |
| 2½ pounds | Cooked turkey breast; cut in 1/2 inch pieces |
| ¾ cup | Uncooked barley |
| 6½ cup | Canned garbanzo beans; rinsed and drained (about 3 14-oz cans) |
| 1 tablespoon | Minced Jalapeno |
| ¾ teaspoon | Dried marjoram |
| ⅜ teaspoon | Dried savory |
| ⅜ teaspoon | Ground cloves |
| ¼ teaspoon | Cayenne pepper (or to taste) |
| ½ teaspoon | Freshly ground black pepper |
| 1 tablespoon | Plus |
| ¾ teaspoon | Arrowroot dissolved in: |
| 3 ounces | Water |
| \N \N | Grated cheese; for garnish |
| \N \N | Sour cream; for garnish |
| \N \N | Salsa; for garnish |
Yield: 18 cups, from Llywelyn's Restaurant, St. Louis, Missouri Saute garlic and chopped onions in oil until limp. Do not brown. Add cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno, marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to boil; cover and let simmer 1 hour, being careful not to let scorch. Stir often. Stir in arrowroot mixture; mix well and simmer 15 minutes more, stirring often. Garnish with shredded cheese, sour cream and salsa.
(Arrowroot is a fine powder used for thickening. If you can't locate it, you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose flour. However, the flavor and texture will be slightly different.) Submitted by Walter Vesper (wvesper@...) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .