Turkey Soup 2

With rice and barley.

From a box sold in Adams, Minnesota, with ephemera from Ohio.

Turkey Soup (12 servings)

4 chicken bouillon (4 tsp.)
2 bay leaves

Simmer and cut in bite-size pieces.

1/2 c. each minute rice and quick cooking barley

Bring to a boil and reduce heat; cover and simmer for 30 minutes.

1-1/2 c. sliced carrots
1 c. chopped onion
1 c. sliced celery
1 minced garlic clove
1/4 tsp. pepper
1 tsp. salt

Cover; simmer 20 minutes till veggies are tender.

Add cubed turkey (1 c. breast) 2 tsp. fresh parsley and turkey; heat through.

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