Turkey Barley Soup

• 1 turkey carcass
• water, to cover
• 1 onion, quartered
• 2 carrots, cut into 2 ",chunks
• 2 stalks celery, cut into 2 ",chunks
• 1/2 cup pearl barley
• 1 cup diced carrot
• 1 onion, coarsely chopped
• 2 cups diced turnips
• diced cooked turkey
• salt and pepper
• 2 tablespoons chopped fresh parsley (to garnish)

1. Break up the turkey carcass to fit a large saucepan; cover with water.
2. Add onion, carrots and celery.
3. Cover and bring to a boil.
4. Skim any scum that rises to the top; discard.
5. Reduce heat and simmer, uncovered, for 2 hours.
6. Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
7. Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
8. Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
9. Add turkey.
10. Season well with salt and pepper and garnish with parsley.

turkey carcass, water, onion, carrots, stalks celery, pearl barley, carrot, onion, turnips, turkey, salt, parsley

Taken from www.food.com/recipe/turkey-barley-soup-74180 (may not work)