Soups : Turk-a-leekie Soup

• 6 cups water
  
• 3/4 cup barley
  
• 2 teaspoons salt
  
• 2 large leeks, trimmed, well-rinsed, and chopped
  
• 2 cups chopped cooked turkey
  
• 1 (13 3/4-ounce) can chicken broth*
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 cup chopped pitted prunes
  
• 1/4 cup chopped fresh parsley
  

Combine water, barley, and salt in a 5-quart saucepan over high heat and bring 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 and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Serve hot with crusty French bread.

Makes 6 servings.

* Or use 2 cups turkey broth made by simmering leftover turkey carcass in water to cover with herbs and chopped carrot, onion and celery until bones fall apart, about 2 to 3 hours.

Nutritional information per serving: 227 Calories, 19 g protein, 2 g fat, 34 g carbohydrates, 1049 mg sodium, 46 mg cholesterol