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 firstname.lastname@example.org Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 145 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 161.3mg||50 %|
|Sodium 160.2mg||6 %|
|Potassium 675.7mg||18 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 18.9g|
|Protein 42.8g||61 %|
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Calories per serving: 416
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