Title: Turkey Barley Soup
Categories: Poultry, Soups
Yield: 6 Servings

1 c Sliced carrots
1/2 c Sliced celery
1/3 c Pearl barley
4 c Cubed cooked turkey
1/2 c Corn kernels
Salt and pepper
2 tb Chopped fresh parsley

-----------------------------------BROTH-----------------------------------
1 Onion, chopped
2 Carrots, chopped
1 Bay leaf
10 Peppercorns
1/4 c Parsley stalks
1 Turkey carcass
8 c Water
1 cn (10 oz.) chicken stock
1 cn (19 oz.) tomatoes

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 2 1/2 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@email.msn.com Source: The
Canadian Living 20th Anniversary Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 9, 1999