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Info

Cook Time: About 3 1/2 hours

Serves: 10

Ingredients

Directions

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.

Source

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