2 qt. chicken or turkey stock
2 med. onions, chopped
1/2 c. sliced carrots
1/2 c. sliced celery
1/3 c. uncooked barley, rinsed
4 sprigs parsley
1 bay leaf
1 tsp. salt
1/2 tsp. poultry seasoning
1 (16 oz.) can tomatoes, undrained & chopped
2 c. cubed, cooked turkey
2 tbsp. chopped parsley (opt.)

In large saucepot, combine chicken stock, onions, carrots, celery, barley, parsley sprigs, bay leaf, salt and poultry seasoning. Cover; bring to a boil. Reduce heat; simmer 45 minutes or until barley is tender. Add tomatoes, turkey and Tabasco sauce. Cook until heated through. Remove bay leaf. Garnish with chopped parsley, if desired.