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Turk-A-Leekie Soup

6 c Water
3/4 c Barley
2 ts Salt
2 lg Leeks; chopped
2 c Cooked turkey; chopped
1 cn (13 3/4 ounce) chicken broth; * see note
2 ts TABASCO pepper sauce
1/2 c Prunes; chopped
1/4 c Fresh chopped parsley
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.




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