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

1. Place turkey carcass, celery, carrots, onions, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in extra large soup pot over medium heat.
2. Bring to a boil.
3. Reduce heat and simmer 3 hours.
4. Skim foam off soup as it cooks.
5. After 3 hours, remove carcass, cool and shred off all the meat.
6. Return meat to soup and add barley.
7. Simmer for an additional 40 minutes.
8. Add remaining cup of dill and serve piping hot.
9. 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)