ROOT SOUP
Serves 10
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
Grate turnips, parsnips, carrots and onions by hand or in a food processor.
Put the grated vegetables in a large saucepan.
Add the barley, water, bouillon cubes and basil and bring to a boil.
Reduce the heat, cover and simmer for 1 to 2 hours.
Check the soup often, add water as needed.
Stir in the Tabasco sauce, pepper and curry.
Massachusetts Dept of Agricultural Resources - www.mass.gov/agr/
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