Holiday Turkey Soup

• Broth
• 1 turkey carcass (meat removed from Thanksgiving or Christmas dinner)
• 1 bay leaf
• Soup
• turkey broth
• 2 -3 cups cut up turkey meat
• 1 cup dry barley
• 1/2 cup dry rice (brown preferred)
• 1 chopped onion
• 1 cup chopped fresh parsley
• 12 cups water (filtered preferred)
• 1 teaspoon poultry seasoning
• 1 teaspoon salt (sea salt preferred)
• 4 -6 pressed garlic cloves or 1 teaspoon garlic powder
• 1/2 cup chopped carrot
• 2 -3 chopped celery ribs
• pepper

1. Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
2. Bring broth to boil and add barley, salt, pepper, poulty seasoning.
3. Once barley has been started, cook rice in a separate pot.
4. After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
5. Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.

broth, turkey carcass, bay leaf, turkey broth, turkey meat, barley, rice, onion, parsley, water, poultry seasoning, salt, garlic, carrot, celery, pepper

Taken from www.food.com/recipe/holiday-turkey-soup-201867 (may not work)