Turkey barley soup

6 Servings

Ingredients

Quantity Ingredient
1 cup Sliced carrots
½ cup Sliced celery
⅓ cup Pearl barley
4 cups Cubed cooked turkey
½ cup Corn kernels
Salt and pepper
2 tablespoons Chopped fresh parsley
1 Onion, chopped
2 Carrots, chopped
1 Bay leaf
10 Peppercorns
¼ cup Parsley stalks
1 Turkey carcass
8 cups Water
1 can (10 oz.) chicken stock
1 can (19 oz.) tomatoes

Directions

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 2½ 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@... Source: The Canadian Living 20th Anniversary Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 9, 1999

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