Turkey Barley Soup
- 1 meaty turkey carcass
- 9 stalks celery, sliced
- 1 1/2 lb. carrots, sliced
- 2 medium onions, sliced
- 1 lb. parsnips, sliced
- 6 large garlic cloves, chopped
- 2 c. chopped dill
- 1 c. chopped parsley
- 1 Tbsp. salt
- 2 tsp. freshly ground pepper
- 10 qt. water
- 1 c. barley
- Place turkey carcass, celery, carrots, onions, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in extra large soup pot over medium heat.
- Bring to a boil.
- Reduce heat and simmer 3 hours.
- Skim foam off soup as it cooks.
- After 3 hours, remove carcass, cool and shred off all the meat.
- Return meat to soup and add barley.
- Simmer for an additional 40 minutes.
- Add remaining cup of dill and serve piping hot.
- Remaining soup can be frozen.
turkey carcass, stalks celery, carrots, onions, parsnips, garlic, dill, parsley, salt, freshly ground pepper, water, barley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=805 (may not work)