Turkey Leftovers - Barley Soup

• Broth
• Spanish onion, chopped↗1
• carrots, chopped↗2
• bay leaf↗1
• peppercorns↗10 -12
• cup parsley sprig, chopped1⁄4 cup
• turkey carcass↗1
• cups water↗8 cups
• (10 ounce) can chicken stock↗1
• (18 ounce) can tomatoes↗1
• Soup
• cup sliced carrot1 cup
• cup sliced celery (with leaves)1⁄2 cup
• small peeled cubed rutabaga1⁄2
• cup pearl barley↗1⁄3 cup
• cups cubed cooked turkey4
• cup corn kernel↗1⁄2
• cup canned red kidney beans, washed↗1⁄2
• salt and pepper
• tablespoons chopped fresh parsley2

Step-by-step instructions

1. 1

   Broth---------.

2. 2

   Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.

3. 3

   Bring to boil.

4. 4

   Reduce heat to simmer.

5. 5

   Simmer for 2 1/2 hours.

6. 6

   Strain.

7. 7

   Soup-----------.

8. 8

   In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.

9. 9

   Simmer for 30 minutes or until barley and veggies are tender.

10. 10

    Add turkey, corn and kidney beans.

11. 11

    Cook for a couple of minutes until heated through.

12. 12

    Add Salt and pepper to taste.

13. 13

    Ladle into bowls and garnish with parsley.