Turkey Barley Soup

• 1 meaty turkey carcass (from a 16 lb bird)
• 9 stalks celery, cut into 1/2 inch slices
• 1-1/2 lbs carrots cut into 1" chunks
• 2 med onions, diced
• 1 lb parsnips, peeled, cut into 1/2" rounds
• 2 cups chopped dill
• 6 cloves garlic, chopped
• 1 cup parsley
• 1 Tbsp salt
• 2 tsps freshly ground pepper
• 10-12 cups hearty turkey stock + water
• 1 cup barley

1. Place carcass, celery, carrots, onions, parships, garlic, 1 cup dill, parsley, salt, pepper and water/broth in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup and add barley. Simmer 40 minutes. Add remaining dill and serve. This soup freezes well.

turkey carcass, stalks celery, carrots, onions, parsnips, dill, garlic, parsley, salt, ground pepper, water, barley

Taken from www.epicurious.com/recipes/member/views/turkey-barley-soup-1251927 (may not work)