Cook Time: About 3 1/2 hours

Serves: 10



1.Grate turnips, parsnips, carrots and onions by hand or in a food processor.

2.Put the grated vegetables in a large saucepan. Add the barley, water, bouillon cubes and basil and bring to a boil.

3.Reduce the heat, cover and simmer for 1 to 2 hours. Check the soup often, add water as needed.

4.Stir in the Tabasco sauce, pepper and curry.


  • Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe

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