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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 -



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