 
Dutch Oven & Cast Iron Recipes >
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Turkey
Barley Chowder
3 cups of chicken broth
3 carrots, cut into julienne strips (2 cups)
1 cup of sliced leeks or chopped onion
3/4 cup of quick cooking barley
1 1/2 teaspoons of snipped fresh savory or 1/2 teaspoon of
dried savory, crushed
1/4 teaspoon of pepper
1/8 teaspoon of salt
2 cups of half and half or light cream
1 1/2 cups of chopped cooked turkey or chicken
one 4 ounce jar of strained carrot baby food
Snipped fresh savory, optional
In a large Dutch oven or saucepan combine chicken broth,
carrots, leeks or onion, barley, savory, pepper and salt.
Bring to boiling; reduce heat. Cover and simmer about 15
minutes or till vegetables are tender.
Stir in half and half or light cream, turkey or chicken and
strained carrots. Heat through. If desired, garnish with
additional fresh savory. Makes 4 servings
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