In a large kettle cook the onion and the Garlic in the oil over moderately low heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 5 minutes. Add the ground turkey and the cubed turkey and cook the mixture over moderate heat, stirring, until the turkey is no longer pink. Add the barley, the chickpeas, the jalapeno pepper, the broth, the marjoram, and the savory and simmer the mixture, covered, stirring occasionally, for 45 minutes. Stir the arrowroot mixture, add it to the chili, and simmer the chili, uncovered, stirring, for 15 minutes. Season the chili with salt and pepper, ladle it into heated bowls, and sprinkle it with the Monterey Jack and the scallion. Makes about 15 cups, serving 8 to 10. SOUP 52