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Cook Time: About 3 1/2 hours
- 2 parsnips, scraped
- 2 carrots, scraped
- 1/2 cup barley
- 2 bouillon cubes
- 2 dashes Tabasco sauce
- 1/8 teaspoon curry powder (optional)
- 4 small turnips, peeled
- 2 onions
- 6 cups water
- 1 tablespoon, basil
- pepper to taste
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