2 or 3 lg. turkey legs with thighs (depending on size)
1/2 c. pearl barley (not quick)
1 med. onion, chopped
1 c. chopped celery
1 c. carrots, scrubbed & sliced thin
1 tbsp. parsley, chopped (dry)
Salt & pepper

Place turkey in deep 5 quart casserole and cover with 2 1/2 quarts hot water. Microwave on high 45 minutes. Remove turkey and separate meat from bone and skin. Return meat to casserole, discard skin and bone. Mix remaining ingredients into casserole with stock, cover. Microwave on high 45 to 50 minutes. Stir 2 times during cooking. Let set 5 minutes and serve. NOTE: Can add a can of stewed tomatoes prior to cooking.