Turkey Soup

• turkey carcass
• 11 chicken bouillon cubes
• 1/4 c. barley
• 3 medium potatoes, diced
• 6 carrots, chopped
• 3 ribs celery, chopped
• 1 medium onion, chopped
• 1 c. frozen peas
• 1 c. frozen string beans
• 22 c. water
• 1 lb. cooked orzo pasta or other small pasta

1. Place turkey carcass in 5-quart pot.
2. Fill to within 1 1/2-inches from top with water (about 22 cups).
3. Add bouillon. Bring to a boil; reduce heat and simmer for 2 hours.
4. Remove from heat.
5. Take out turkey carcass.
6. Let cool.
7. Remove all meat from carcass.
8. Put into bowl; cover and refrigerate.
9. Pour broth into large container and refrigerate.
10. Next day, heat broth, then add remaining ingredients.
11. Bring to a boil; reduce heat and cook until barley and vegetables are cooked.

turkey carcass, chicken, barley, potatoes, carrots, celery, onion, frozen peas, frozen string beans, water, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772678 (may not work)