Instructions: 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 pepper 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.

This recipe yields 6 servings.

Comments: Two 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 to 3 hours, may be substituted for the chicken broth.

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