INGREDIENTS

* 2 quarts chicken broth
* 1 1/2 cups diced celery
* 1 cup medium pearl barley
* 1 medium onion, diced
* 3/4 cup diced carrots
* 1/4 teaspoon salt
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1/8 teaspoon ground allspice
* 1/8 teaspoon pepper
* dash cayenne pepper
* 2 cups cubed cooked turkey
* 1/4 cup minced fresh parsley

Method

In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.

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