Turkey Barley Soup

• Stock:
• 2 tablespoons vegetable oil
• 3 pounds turkey bones
• 1 onion, quartered
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 16 cups water
• 2 sprigs fresh thyme
• Soup:
• 2 1/2 cups water
• 1 cup barley
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 2 cups chopped cooked turkey
• 1/4 cup chopped fresh parsley
• 2 sprigs fresh thyme, leaves stripped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 lemon, juiced

1. Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
2. Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
3. Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
4. Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
5. Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.

vegetable oil, turkey bones, onion, celery, carrot, water, thyme, water, barley, olive oil, onion, carrots, stalks celery, garlic, turkey, parsley, thyme, salt, ground black pepper, cayenne pepper, lemon

Taken from www.allrecipes.com/recipe/240497/turkey-barley-soup/ (may not work)